This is the simple, comforting, and classic chicken and rice casserole recipe you remember. It uses common pantry staples for a quick, satisfying one dish chicken dinner.
Author:Carla Davis
Prep Time:10 min
Cook Time:45 min
Total Time:55 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked chicken, shredded or cubed
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 cup water or chicken broth
1 cup uncooked instant rice
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese (optional topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
In a large bowl, combine the cream of mushroom soup, cream of chicken soup, and water or broth. Mix until smooth.
Stir in the cooked chicken, instant rice, frozen mixed vegetables, onion powder, salt, and pepper into the soup mixture. Mix everything well to distribute the ingredients evenly.
Pour the entire mixture into your prepared baking dish. Spread it out evenly.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes.
Remove the foil. If using cheese, sprinkle the shredded cheddar cheese evenly over the top.
Return the casserole to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Let the casserole rest for 5 minutes before serving.
Notes
If you do not have instant rice, you can substitute 1 cup of cooked white rice, but reduce the liquid in the soup mixture by 1/4 cup.
For added flavor, mix 1/2 cup of chopped celery and 1/4 cup of chopped onion into the soup base before adding the rice.
This recipe is a great example of a quick weeknight chicken bake that tastes like vintage comfort food recipes.