Description
This one-pan cheesy chicken and rice casserole is a heartwarming dish that brings people together with its cozy vibe and delicious flavor.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup uncooked instant white rice
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen broccoli florets (optional)
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
- In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix well until fully combined.
- If you’d like additional greens, gently fold in the frozen broccoli florets.
- Spread the chicken and rice mixture evenly into the prepared baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 25 minutes to cook the rice.
- Remove the foil, sprinkle 1 cup of shredded cheddar cheese on top, and return to the oven uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to rest for 5 minutes before serving. Add additional cheese if desired for extra gooeyness!
Notes
For added flavor, adjust the spices according to your taste. You can also customize the dish with different proteins or vegetables.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg