Cheesy Chicken and Rice Casserole for Busy Weeknights
A creamy, cheesy chicken and rice casserole that bakes together in one dish for an easy hands-off weeknight dinner.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Aluminum foil
Ingredients
- 10 oz cream of mushroom soup store-bought or homemade
- 10 oz cream of chicken soup store-bought or homemade
- 1 cup chicken broth
- 1 cup milk
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt or 1/2 teaspoon table salt
- 1/4 tsp black pepper
- 1 lb boneless, skinless chicken breasts diced
- 1 cup long grain rice uncooked
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 350°F. Spray a 9x13 inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the condensed soups, chicken broth, milk, garlic powder, onion powder, salt, and pepper.
- In the prepared baking dish, combine the mixture from the bowl, diced chicken, rice, and 1 cup of the cheddar cheese. Cover the dish tightly with aluminum foil.
- Bake for 1 hour and 25 minutes.
- Top with the remaining 1 cup of cheese and return to the oven for 5 minutes, or until the cheese is fully melted. Serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, assemble before adding the final layer of cheese, cover tightly, and freeze up to 3 months; thaw overnight before baking. Can be assembled up to 24 hours ahead and refrigerated before baking.
