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A cozy, creamy, and cheesy casserole made with bite-sized chicken, uncooked long grain rice, creamy condensed soups, chicken broth, milk, and shredded cheddar cheese. Perfect for a comforting weeknight meal.

Ingredients

Scale
  • 10 ounces cream of mushroom soup (298 grams), store-bought or homemade
  • 10 ounces cream of chicken soup (298 grams), store-bought or homemade
  • 1 cup chicken broth (226.8 grams)
  • 1 cup milk (227 grams)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless skinless chicken breasts, diced (453.6 grams)
  • 1 cup uncooked long grain rice (198 grams)
  • 2 cups shredded cheddar cheese (226 grams)

Instructions

  1. Preheat oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
  2. Dice boneless skinless chicken breasts into bite-sized pieces.
  3. In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth.
  4. Pour the soup mixture into the prepared baking dish.
  5. Add the diced chicken, uncooked long-grain rice, and 1 cup shredded cheddar cheese to the dish and stir gently to combine.
  6. Cover the dish tightly with aluminum foil.
  7. Bake covered at 350°F for 1 hour and 25 minutes.
  8. Remove the foil, sprinkle the remaining 1 cup shredded cheddar cheese over the casserole, and bake an additional 5 minutes until the cheese is melted and bubbly.

Notes

For a fresher taste, make your own condensed soups from scratch using homemade recipes., Shred cheese from a block for better melting rather than using pre-shredded cheese., Add cooked broccoli to the casserole for extra color, nutrients, and flavor., The casserole can be made ahead by assembling and refrigerating up to 24 hours before baking., Freeze assembled casserole (without extra cheese topping) in a foil pan for up to three months; thaw overnight before baking., Leftover casserole can be stored in an airtight container in the fridge up to 3 days and reheated with a splash of broth to keep moist., Try substituting brown rice with adjustments in broth and baking time., Use cooked rotisserie or leftover chicken to skip the raw chicken baking time., For dairy-free, substitute milk and cheese with dairy-free alternatives and use or make dairy-free soups.

Nutrition

Find it online: https://margorecipes.com/cheesy-chicken-and-rice-casserole/