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chicken and rice casserole recipes cream of chicken

A comforting and creamy chicken and rice casserole made with tender chicken, rice, and a rich cream of chicken soup, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
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 Peas, carrots, corn, etc.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
Topping
  • 1 cup shredded cheddar cheese For topping.
  • 1/2 cup bread crumbs Optional for extra crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a 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.
Assembly
  1. Pour the mixture into a greased 9x13 inch baking dish.
  2. Spread evenly and smooth the top.
  3. Sprinkle the shredded cheddar cheese and bread crumbs (if using) evenly over the top.
Baking
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  3. Let it 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 baking time if baking from cold.