Description
A comforting and hearty chicken and rice casserole featuring tender chicken, creamy soups, and melted cheddar cheese baked to perfection. This easy one-dish meal combines savory flavors with tender rice for a perfect family dinner.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, finely chopped onion, garlic powder, paprika, black pepper, and salt until the mixture is smooth and well combined.
- Add Rice and Chicken: Stir in the uncooked long-grain white rice and shredded or diced cooked chicken until all ingredients are evenly combined.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 50-60 minutes. This allows the rice to absorb the liquid and become tender.
- Add Cheese: Remove the foil, evenly sprinkle the shredded cheddar cheese over the top, and return the dish to the oven for an additional 5-10 minutes until the cheese melts and bubbles.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped parsley if desired, and serve warm for a delicious comforting meal.
Notes
- Ensure the chicken is fully cooked before adding to the casserole.
- You can substitute cream of mushroom or chicken soup with homemade alternatives to reduce sodium.
- If you prefer, use brown rice but increase the baking time and liquid accordingly.
- Covering tightly with foil is crucial to allow the rice to steam and cook through properly.
- This casserole can be prepared ahead of time and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
