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Debra

Simple Cheesy Chicken and Rice Casserole

This simple cheesy chicken and rice casserole is the ultimate comfort food dinner — tender shredded chicken, fluffy rice, a rich creamy sauce, and plenty of melted cheddar cheese all baked together in one dish. It comes together in under 20 minutes of prep and the oven does the rest. Perfect for busy weeknights, meal prep, or feeding a hungry crowd, this easy recipe uses everyday pantry staples and delivers consistent, satisfying results every single time.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1.5 cups uncooked long-grain white rice Do not use instant rice unless adjusting liquid and baking time
  • 2 cans (10.5 oz each) condensed cream of chicken soup Can substitute one can with cream of mushroom for variation
  • 1.5 cups chicken broth Low-sodium preferred
  • 0.5 cup sour cream Plain Greek yogurt can be substituted
Chicken
  • 2.5 cups cooked shredded chicken Rotisserie chicken works perfectly; about 1 whole rotisserie chicken
Vegetables
  • 1 cup frozen vegetables Broccoli florets, mixed vegetables, or frozen peas — no need to thaw
Cheese
  • 2 cups sharp cheddar cheese, shredded Freshly shredded from a block melts better than pre-shredded; divided into two 1-cup portions
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt Adjust to taste
  • 0.5 tsp paprika Smoked paprika adds extra depth

Equipment

  • 9x13-inch Baking Dish
  • Large mixing bowl
  • Aluminum Foil
  • Wooden Spoon or Spatula
  • Cheese Grater
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat and prepare. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
  2. Mix the rice and sauce. In a large mixing bowl, combine the condensed cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, black pepper, and paprika. Stir until smooth and fully combined. Add the uncooked rice and mix well to coat.
  3. Add the chicken and vegetables. Fold in the shredded chicken and frozen vegetables. Stir until everything is evenly distributed throughout the mixture.
  4. Transfer to baking dish. Pour the mixture into the prepared 9x13-inch baking dish and spread it out into an even layer using a spatula or the back of a spoon.
  5. Add the first layer of cheese. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the casserole. Reserve the remaining 1 cup for later.
  6. Cover and bake. Cover the baking dish tightly with aluminum foil — make sure the seal is snug on all sides to trap the steam. Bake covered for 45 minutes.
  7. Add remaining cheese and finish baking. Remove the foil carefully. Sprinkle the remaining 1 cup of cheddar cheese over the top. Return the dish to the oven uncovered and bake for an additional 15–20 minutes, until the cheese is melted, bubbly, and lightly golden and the rice is fully cooked.
  8. Rest before serving. Remove the casserole from the oven and let it rest uncovered for 10 minutes before scooping and serving. This allows the sauce to thicken slightly and the rice to finish absorbing any remaining liquid.

Notes

  • Liquid is key: Always maintain at least a 2:1 liquid-to-rice ratio. If your casserole looks dry before baking, add an extra ¼ cup of broth.
  • Foil seal matters: A loose foil cover lets steam escape and results in undercooked rice. Press it firmly around the edges of the dish.
  • Cheese tip: Always reserve half the cheese for the final stage of uncovered baking. Adding all of it at the start produces a rubbery, overcooked crust.
  • Rice swap: If using brown rice, add an extra ½ cup of broth and increase the covered baking time by 30–40 minutes. If using instant rice, reduce broth by ⅓ and check doneness around 25 minutes.
  • Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add ¼ cup extra broth and allow 30 minutes at room temperature before baking. Add 10–15 minutes to covered bake time.
  • Storage: Refrigerate leftovers covered for up to 4 days. Freeze in airtight containers for up to 3 months.
  • Reheating: Add a splash of chicken broth before reheating to restore creaminess. Microwave on medium power in 1-minute intervals or reheat covered in a 350°F oven for 20–25 minutes.