Description
This Best Ever Chicken and Rice Casserole is a comforting, creamy, and cheesy one-dish meal that combines tender chicken, white rice, and a flavorful mushroom and chicken soup sauce. Baked to perfection with a golden, melted cheddar cheese topping, it’s an ideal family-friendly dinner that’s easy to prepare and packed with savory goodness.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Mix the Sauce: In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, finely chopped onion, garlic powder, paprika, black pepper, and salt until the mixture is smooth and evenly combined.
- Add Rice and Chicken: Stir the uncooked long-grain white rice and shredded or diced cooked chicken into the soup mixture, ensuring everything is well combined for even cooking and flavor distribution.
- Transfer to Baking Dish: Pour this mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking throughout.
- Bake Covered: Cover the dish tightly with aluminum foil to trap steam, then bake in the preheated oven for 50 to 60 minutes, or until the rice is tender and has absorbed all the liquid.
- Add Cheese and Finish Baking: Carefully remove the foil, sprinkle the shredded cheddar cheese evenly on top, and return the dish to the oven for an additional 5 to 10 minutes, or until the cheese has melted and is bubbly with a golden color.
- Garnish and Serve: Once baked, garnish the casserole with freshly chopped parsley if desired. Serve warm and enjoy this creamy and cheesy chicken and rice casserole.
Notes
- Using cooked chicken reduces total cooking time and ensures the chicken stays tender.
- Covering with foil during the bulk of baking helps the rice cook evenly and absorb the flavors.
- Feel free to substitute cream of mushroom or chicken soup with homemade versions for a fresher taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a lower-fat version, use low-fat milk and reduced-fat cheese.
