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chicken and rice casserole cream of chicken

A comforting and creamy chicken and rice casserole that's easy to prepare and 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 dish
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 Optional.
  • 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 crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cooked chicken, rice, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, onion powder, salt, and pepper.
  3. Stir until well combined.
Baking
  1. Pour the mixture into a greased 9x13 inch baking dish.
  2. Spread evenly and top with shredded cheddar cheese and bread crumbs if using.
  3. Cover with aluminum foil and bake for 30 minutes.
  4. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  5. Let it cool for a few minutes before serving.

Notes

This casserole can be made ahead of time and stored in the refrigerator before baking. Just add an extra 10-15 minutes to the cooking time if baking from cold.