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chicken and rice casserole recipes cream of chicken

A creamy and comforting chicken and rice casserole made with tender chicken, fluffy rice, and a rich cream of chicken soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: main dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup long-grain white rice Uncooked.
  • 1 can cream of chicken soup 10.5 oz can.
  • 1 cup chicken broth Low sodium recommended.
  • 1 cup frozen mixed vegetables Optional.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1 cup shredded cheddar cheese For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and black pepper.
  3. Mix well until all ingredients are evenly combined.
Baking
  1. Pour the mixture into a greased 9x13 inch baking dish.
  2. Cover the dish with aluminum foil and bake for 30 minutes.
  3. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
  4. Let the casserole cool for a few minutes before serving.

Notes

This casserole can be prepared ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking from cold.