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–+ servings

Chicken and Rice Casserole

A comforting and creamy casserole made with shredded chicken, rice, and a blend of soups, perfect for family dinners or potlucks.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup rice any variety works, but long grain holds up well
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 2 cups chicken broth homemade or store-bought
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup shredded cheese optional, but highly recommended

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until everything is incorporated.
  3. Pour the mixture into a greased casserole dish, spreading it out evenly.
  4. Cover the dish tightly with aluminum foil.
Baking
  1. Bake in the preheated oven for about 1 hour, or until the rice has absorbed all the liquid and is tender.
  2. If using cheese, sprinkle it on top after an hour, then return the casserole to the oven uncovered. Bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
  1. Once out of the oven, let it sit for a few minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container in the fridge for up to three days. This casserole freezes well for up to 3 months.

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