Easy Cheesy Chicken and Rice Casserole Bake
This recipe provides a simple, one-dish baked casserole featuring chicken, rice, and a creamy cheese sauce, perfect for a quick weeknight dinner.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup water or milk
- 1 cup uncooked long-grain white rice
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water or milk, uncooked rice, frozen vegetables, onion powder, and pepper. Mix well.
- Stir in the cooked, shredded chicken and 1.5 cups of the shredded cheddar cheese until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Let the casserole rest for 5 minutes before serving.
Notes
- Using rotisserie chicken speeds up the prep time significantly.
- If you prefer a thinner sauce, use 1.5 cups of liquid instead of 1 cup.
- You can substitute the mixed vegetables with broccoli florets if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 32
- Cholesterol: 90