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Best Ever Chicken and Rice Casserole

A classic, hearty casserole with tender chicken, fluffy rice, and a creamy sauce, baked to golden perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 cups cooked chicken shredded or diced
  • 1 1/2 cups uncooked long-grain white rice
  • 1 10.5 oz can condensed cream of chicken soup
  • 1 10.5 oz can condensed cream of mushroom soup
  • 2 cups chicken broth
  • 1 cup frozen mixed vegetables peas, carrots, corn, optional
  • 1 cup shredded cheddar cheese
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Method
 

Prepare Ingredients
  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Combine Casserole Mixture
  1. In a large bowl, combine uncooked rice, cooked chicken, cream of chicken soup, cream of mushroom soup, chicken broth, and mixed vegetables (if using).
  2. Stir in onion powder, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.
Bake the Casserole
  1. Pour the mixture into the prepared baking dish, spreading evenly.
  2. Sprinkle shredded cheddar cheese over the top.
  3. Cover the dish tightly with aluminum foil.
  4. Bake for 30-40 minutes, or until rice is tender and casserole is bubbly. Remove foil for the last 10-15 minutes to brown the cheese.
Rest and Serve
  1. Remove from oven and let rest for 5-10 minutes before serving.
  2. Serve hot and enjoy this timeless comfort dish!

Notes

For a healthier option, use brown rice (adjust cooking time). Leftover casserole can be stored in the refrigerator for up to 3-4 days.