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Ultra Creamy Dump-and-Bake Chicken and Rice Casserole

A hearty slice of baked rice casserole topped with melted, browned cheddar cheese.
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Make this simple, hearty chicken and rice casserole. You combine the ingredients and bake for an easy, cheesy weeknight dinner.

Ingredients

Scale
  • 2 cups cooked white rice
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix together the cooked rice, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, onion powder, and black pepper until well combined.
  3. Stir in the shredded cooked chicken and half of the shredded cheddar cheese.
  4. Spread the mixture evenly into the prepared baking dish.
  5. If using, sprinkle the remaining cheddar cheese and the breadcrumbs over the top of the casserole.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use canned or rotisserie chicken for faster preparation.
  • For a richer flavor, substitute half of the chicken broth with heavy cream.
  • Prepare the entire casserole ahead of time, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://savoryskies.com/easy-rice-casserole-recipe/