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Easy One-Pan Creamy Chicken and Rice Casserole

Close-up of a creamy chicken and rice casserole with a bubbly, golden-brown cheese and breadcrumb topping.
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Make this creamy, cheesy chicken and rice casserole for a simple, satisfying weeknight dinner. This one-dish meal uses pantry staples and requires minimal prep time.

Ingredients

Scale
  • 2 cups cooked white rice
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup frozen broccoli florets (optional)
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup crushed buttery crackers (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion powder, garlic powder, and black pepper. Mix until all ingredients are evenly incorporated.
  3. If using, stir in the frozen broccoli florets.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top of the rice mixture.
  6. In a small bowl, toss the crushed buttery crackers with 1 tablespoon of melted butter, if desired, and sprinkle over the cheese layer.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and heated through.
  8. Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of cheddar cheese over the top and let it sit for 5 minutes to melt before serving.

Notes

  • For a richer flavor, use leftover roasted chicken.
  • If you do not have cooked rice, you can use 1 cup of uncooked long-grain white rice, but increase the liquid by 1/2 cup and increase the baking time to 50-60 minutes.
  • This recipe is great for meal prep; assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

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