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Easy Chicken and Rice Casserole

A square serving of creamy chicken and rice casserole topped with melted cheddar cheese.
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A simple, comforting chicken and rice casserole perfect for a weeknight family dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup water
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen peas and carrots mix
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and water. Mix well.
  3. Stir in the shredded chicken, uncooked rice, frozen peas and carrots, onion powder, salt, and pepper into the soup mixture. Mix until everything is evenly coated.
  4. Pour the mixture into the prepared baking dish. Spread it into an even layer.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 50 minutes.
  7. Remove the foil. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  8. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use rotisserie chicken to save time on cooking the chicken beforehand.
  • If you prefer a thinner consistency, add an extra 1/4 cup of water to the soup mixture.

Nutrition

Find it online: https://tasteportfolio.com/chicken-and-rice-casserole-recipe-easy/