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Creamy Cheesy Chicken and Rice Casserole

A spoonful of creamy rice casserole with shredded chicken and melted cheddar cheese being lifted from the baking dish.
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A simple, comforting casserole featuring chicken, rice, and a creamy cheese sauce, suitable for weeknight family dinners.

Ingredients

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  • 2 cups cooked white rice
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen broccoli florets, thawed
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix together the cream of chicken soup, sour cream, 1/2 cup of the cheddar cheese, onion powder, garlic powder, and black pepper.
  3. Stir in the cooked rice, shredded chicken, thawed broccoli, and milk until everything is evenly coated.
  4. Spread the mixture into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  7. Let the casserole stand for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • Use leftover rotisserie chicken to reduce prep time.

Nutrition

Find it online: https://spoonfulsnap.com/easy-creamy-rice-casserole-recipe/