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Creamy One-Pan Chicken and Rice Casserole

A spoonful of creamy chicken and rice casserole topped with melted cheddar cheese being lifted from a white baking dish.
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Make this simple, creamy chicken and rice casserole in one pan for an easy weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1 cup uncooked instant white rice
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, milk, chicken broth, onion powder, and pepper. Mix until smooth.
  3. Stir in the cooked chicken, uncooked instant rice, and frozen vegetables into the soup mixture. Mix well to distribute ingredients evenly.
  4. Pour the entire mixture into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 30 minutes.
  7. Remove the foil. Sprinkle the shredded cheddar cheese evenly over the top.
  8. Return the dish to the oven, uncovered, and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if needed.
  • For a richer flavor, use leftover roasted chicken instead of pre-cooked rotisserie chicken.
  • If you do not have instant rice, use 1 cup of fully cooked rice instead and reduce the baking time by 15 minutes.

Nutrition

Find it online: https://tastytipster.com/creamy-one-pan-chicken-and-rice-casserole/