Description
BEST EVER CHICKEN AND RICE CASSEROLE: Creamy, cozy one-pan dinner with tender chicken, fluffy rice, and a savory sauce baked to a bubbly finish.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar or mozzarella
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp butter, melted
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a large bowl, whisk together chicken broth, milk, cream of chicken soup, garlic powder, onion powder, paprika, salt, and pepper.
- Stir in the uncooked rice, diced onion, and garlic.
- Pour the mixture into the prepared baking dish.
- Add shredded chicken evenly across the top.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove foil, sprinkle cheese on top, and drizzle melted butter.
- Return to the oven uncovered for 10–15 minutes until the cheese is melted and bubbly.
- Let rest 5 minutes, then garnish with parsley and serve warm.
Notes
- Can substitute shredded rotisserie chicken for convenience.
- Use gluten-free cream of chicken soup if needed for gluten-free version.
- Leftovers refrigerate well for 3-4 days.
- Top with extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: BEST EVER CHICKEN AND RICE CASSEROLE, creamy chicken and rice bake, easy weeknight casserole, family dinner