Description
This Creamy Chicken & Rice Casserole is a hearty, cheesy dish perfect for family dinners. Easy to prepare and bursting with comforting flavors, it’s a guaranteed hit!
Ingredients
Scale
- 2 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup panko breadcrumbs (for topping)
- 2 tbsp butter, melted
Instructions
1. Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease a 9×13-inch casserole dish with butter or cooking spray.
2. Combine the Ingredients
- In a large bowl, mix the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. Add the Chicken and Cheese
- Fold in the cooked chicken and 1 cup of shredded cheddar cheese.
- Mix well to ensure the chicken and rice are evenly coated.
4. Assemble the Casserole
- Pour the mixture into the prepared casserole dish and spread it evenly.
5. Top with Cheese and Breadcrumbs
- Sprinkle an additional layer of shredded cheddar cheese on top.
- In a small bowl, combine the panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the cheese layer.
6. Bake
- Cover the casserole dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the top is golden brown.
7. Serve and Enjoy
- Let the casserole cool slightly before serving.
- Pair it with a fresh salad or steamed vegetables for a complete meal.
Notes
- Substitutions: Use rotisserie chicken for convenience or turkey as an alternative.
- Add Veggies: Incorporate frozen peas, carrots, or broccoli for extra nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
