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Easy Cheesy Baked Chicken and Rice Casserole

A close-up slice of Cheesy Chicken and Rice Casserole Easy Bake with golden melted cheese topping.
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Prepare this simple, comforting cheesy chicken and rice casserole entirely in one dish for an easy weeknight meal.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup water or milk
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water or milk, onion powder, garlic powder, salt, and pepper. Mix until smooth.
  3. Stir in the cooked chicken, uncooked rice, and frozen vegetables into the soup mixture. Mix well to coat all ingredients.
  4. Pour the entire mixture into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil and sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole.
  8. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute rotisserie chicken for the cooked shredded chicken to save time.
  • If you prefer a thinner sauce, increase the liquid (water or milk) by 1/4 cup.
  • Use any combination of your favorite shredded cheese, such as Monterey Jack or Colby.

Nutrition

Find it online: https://kitchnkudos.com/cheesy-chicken-and-rice-casserole-easy-bake/