Description
This recipe for a cheesy chicken and rice casserole is a “weeknight hero” and an easy, no-fuss meal. It’s a comforting dish with juicy chicken, gooey cheese, and no complicated steps. The recipe is also highly adaptable, allowing for substitutions and variations.
Ingredients
3 cups cooked chicken, shredded or chopped
2 cups cooked rice (white, brown, or yellow)
1 can (10.5 oz) cream of chicken soup
1 cup milk (whole milk is recommended)
2 cups shredded cheddar cheese (plus extra for topping)
1 cup steamed or frozen mixed vegetables
Dash of salt and pepper
Optional: garlic powder or paprika
Instructions
Preheat the oven to 350°F.
In a baking dish, combine the cooked rice, cooked chicken, cream of chicken soup, milk, shredded cheese, and vegetables. Mix well.
Sprinkle more cheese on top of the mixture.
Bake until the cheese is bubbly and golden.
Notes
This casserole stores well in the fridge for up to four days or in the freezer for up to two months. Reheat low and slow to maintain texture.
Serving suggestions include a side salad, hot sauce, garlic bread, or pickled jalapeños.
The recipe is flexible, allowing for substitutions like leftover turkey for chicken or different creamy soups.
The chicken must be pre-cooked. Rotisserie or leftover chicken works well.
The casserole can be prepped the night before and refrigerated until baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 454.2 kcal
- Sugar: 2 g
- Sodium: 734.1 mg
- Fat: 22.6 g
- Saturated Fat: 10.9 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 24.8 g
- Fiber: 1 g
- Protein: 32.3 g
- Cholesterol: 71.7 mg