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Easy One-Pan Creamy Chicken and Rice Casserole

A close-up view of a hearty slice of chicken and rice casserole topped with melted cheddar cheese.
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This is your new go-to recipe for a simple, comforting weeknight dinner. You combine cooked chicken, rice, creamy soup, and cheese into one dish for an easy bake.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (like Ritz) for topping
  • 2 tablespoons melted butter

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, cream of mushroom soup, chicken broth, onion powder, garlic powder, and black pepper until smooth. This is your creamy sauce base.
  3. Fold in the cooked shredded chicken, cooked rice, frozen mixed vegetables, and half of the shredded cheddar cheese into the soup mixture. Stir gently until everything is evenly coated.
  4. Spread the mixture evenly into your prepared baking dish.
  5. In a small bowl, combine the crushed butter crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 25 minutes.
  7. Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • Using leftover cooked chicken makes this a very quick prep meal.
  • For extra flavor, you can substitute one can of soup with cream of celery soup.
  • If you do not have butter crackers, you can use breadcrumbs mixed with a tablespoon of melted butter instead.
  • This casserole freezes well; cover tightly and freeze baked or unbaked for up to three months. Thaw overnight in the refrigerator before baking or reheating.

Nutrition

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