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Cheesy Chicken and Rice Casserole

A crowd-pleasing one-pan meal combining creamy cheese and tender chicken for a comforting dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 3 cups Cooked chicken, shredded Rotisserie chicken is recommended for convenience.
  • 1 cup Uncooked rice Long-grain rice is best for texture.
  • 3 cups Chicken broth Homemade or store-bought work well.
  • 2 cups Broccoli florets Fresh or frozen can be used.
  • 1 cup Cheddar cheese, shredded Sharp cheddar enhances flavor.
  • 1 can Cream of chicken soup Adds creaminess and depth.
  • 1 teaspoon Garlic powder Enhances overall flavor.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, combine shredded chicken, uncooked rice, chicken broth, broccoli, cream of chicken soup, garlic powder, salt, and pepper. Stir until well mixed and bring to a boil.
  3. Once boiling, reduce heat to low, cover the pot, and cook for about 20 minutes or until the rice is tender.
  4. Stir in the shredded cheddar cheese until melted and well incorporated.
  5. Pour the mixture into a greased 9x13 inch baking dish, spreading evenly.
  6. Bake in the preheated oven for 20-25 minutes or until heated through and bubbly at the edges.
  7. Remove from the oven, let cool slightly, and serve warm.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze tightly wrapped for up to 3 months. Reheat in the oven at 350°F (175°C) for 20 minutes for best results.