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Easy Creamy Chicken and Rice Casserole

Close-up of a creamy portion of chicken and rice topped with melted cheddar cheese on a white plate.
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A simple, comforting baked casserole featuring tender chicken and rice in a creamy sauce, perfect for a weeknight family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1 cup uncooked long-grain white rice
  • 1/2 cup chopped onion
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

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 mushroom soup, cream of chicken soup, milk, uncooked rice, chopped onion, parsley, pepper, and salt. Mix well.
  3. Stir in the shredded cooked chicken until everything is evenly coated.
  4. Pour the mixture into the prepared baking dish. Spread it out evenly.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 50 minutes.
  7. Remove the foil and sprinkle the shredded cheddar cheese over the top.
  8. Return the dish to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use leftover rotisserie chicken for quicker preparation.
  • If you prefer a stronger flavor, substitute half the milk with chicken broth.
  • For a topping, sprinkle 1/2 cup of crushed butter crackers over the cheese before the final 10 minutes of baking.

Nutrition

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