Description
This cozy Chicken and Rice Casserole is the definition of weeknight comfort food creamy, cheesy, and loaded with tender chicken and veggies. Everything bakes together in one dish for a fuss-free dinner the whole family will love. Simple ingredients, minimal prep, and big, nostalgic flavor in every bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup long-grain white rice, uncooked, rinsed
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, chopped onion, minced garlic, paprika, dried thyme, salt, and pepper.
- Stir everything together until the rice is well coated and all ingredients are evenly distributed.
- Pour the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer so it bakes uniformly.
- Cover the dish tightly with aluminum foil to trap steam and help the rice cook through.
- Bake for 35–40 minutes, or until the rice is tender and most of the liquid is absorbed. (If using pre-cooked rice, reduce this covered time to about 20 minutes.)
- Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Return the uncovered dish to the oven and bake for an additional 15–20 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps it set and makes it easier to scoop.
- Taste and adjust seasoning with a little extra salt and pepper if needed, then serve warm.
Notes
- If your casserole looks a bit dry before adding the cheese, stir in an extra 1/4–1/2 cup broth, then top with cheese and finish baking.
- You can use brown rice instead of white; increase broth to 2 1/2 cups and add 10–15 minutes to the covered baking time.
- Rotisserie chicken or leftover roast chicken works perfectly and adds extra flavor with almost no effort.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole, Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: chicken and rice casserole, chicken and rice bake, easy casserole, family dinner, comfort food, one pan meal