Easy Chicken and Rice Casserole
A comforting one-pan meal that combines tender chicken with fluffy rice in a creamy sauce, perfect for family gatherings and easy weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked (preferably jasmine or basmati)
- 1 can cream of chicken soup 10.5 oz can
- 1 cup chicken broth
- 1 cup milk
- 1 cup mixed frozen vegetables (peas and carrots work well)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese (divided)
- ½ cup bread crumbs (for topping)
- 1 Tbsp olive oil (for bread crumbs)
- Optional: fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly across the bottom and pressing down to pack the ingredients together.
- Sprinkle half of the cheddar cheese over the top of the mixture.
- In a small bowl, combine the bread crumbs and olive oil. Mix until the crumbs are coated, then sprinkle evenly over the cheese layer.
Baking
- Cover the dish with aluminum foil and bake for 45 minutes.
- Uncover the casserole and bake for an additional 15 minutes until the top is crispy and golden brown.
Serving
- Let the casserole sit for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
For additional flavor, consider adding a splash of white wine. Substitute some milk with sour cream or Greek yogurt for added moisture. Leftovers can be stored in the fridge for up to three days and reheat well.