Description
A comforting and versatile casserole combining shredded chicken, creamy soup, rice, and melted cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup uncooked long-grain 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
- 2 cups shredded cheddar cheese, divided
- 1 cup frozen broccoli florets (optional)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9″x13″ baking dish.
- 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.
- If using broccoli, stir it into the chicken and rice mixture now.
- Spread the mixture evenly into the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes.
- Carefully remove the foil and sprinkle 1 1/2 cups of the shredded cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
- Remove from the oven and let it stand for 5 minutes before serving. Sprinkle the remaining 1/2 cup of cheese on top if desired.
Notes
Consider adding different vegetables or spices for variation. Let the casserole sit for a few minutes after baking for easier serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg