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Easy Cheesy Chicken and Rice Casserole: One-Dish Comfort Food

A square serving of cheesy chicken and rice casserole topped with melted, golden cheddar cheese.

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Make this easy Cheesy Chicken and Rice Casserole for a satisfying, warm dinner. This one-dish bake uses simple ingredients to create creamy, cheesy goodness perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup frozen broccoli florets (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked rice, chicken broth, sour cream, onion powder, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
  3. If you are using broccoli, stir the frozen florets into the chicken and rice mixture now.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Carefully remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top of the casserole.
  8. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  9. Let the cheesy chicken and rice casserole rest for 5 minutes before serving. Top with the remaining 1/2 cup of cheese if desired.

Notes

  • You can use leftover rotisserie chicken for this recipe to save time on weeknights.
  • For a richer flavor, substitute half of the chicken broth with heavy cream.
  • If you prefer a crispier top, sprinkle a tablespoon of breadcrumbs over the cheese during the last 10 minutes of baking.

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