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Ultimate Creamy Smothered Chicken and Rice Casserole

A close-up of a serving of creamy chicken and rice casserole topped with melted cheddar cheese.

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Welcome to My Kitchen! This easy chicken and rice casserole delivers the ultimate comfort food experience. You get tender chicken smothered in a rich, creamy, cheesy sauce baked over fluffy rice. It is a simple, family-favorite weeknight dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup uncooked instant white rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan 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, chicken broth, milk, onion powder, garlic powder, and pepper. Mix until smooth.
  3. Stir in the cooked chicken and the uncooked instant rice into the soup mixture. Mix well to coat everything evenly.
  4. Pour the entire mixture into your prepared baking dish. Spread it out evenly.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 30 minutes.
  7. Remove the foil. Sprinkle the cheddar cheese and Parmesan cheese evenly 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 cheese is melted, bubbly, and lightly golden brown.
  9. Let the creamy chicken and rice casserole rest for 5 minutes before you serve it.

Notes

  • For extra flavor, use leftover shredded chicken from a roasted chicken.
  • If you prefer a tangier flavor, substitute the cream of mushroom soup with cream of celery soup.
  • You can add 1/2 cup of frozen peas and carrots along with the chicken for added color and vegetables.

Nutrition