Cheese Chicken and Rice Casserole
Indulge in comforting home-cooked goodness with this Cheese Chicken and Rice Casserole, a one-dish wonder that's perfect for busy weeknights. Loaded with tender shredded chicken, hearty rice, and a medley of thawed mixed vegetables, this casserole is brought to life with creamy layers of condensed soups, milk, and plenty of melted cheddar cheese. Seasoned with garlic and onion powder for a flavorful kick, and optionally topped with buttery breadcrumbs for a golden, crunchy finish, this recipe is as easy to make as it is satisfying. With just 10 minutes of prep, this family-friendly dish bakes to bubbly perfection in under 30 minutes, making it a go-to option for a wholesome dinner that feeds a crowd. Perfect for cozy evenings, potlucks, or meal prepping!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 3 cups White or brown rice, cooked
- 1 can (10.5 oz) Condensed cream of chicken soup
- 1 can (10.5 oz) Condensed cream of mushroom soup
- 1 cup Milk
- 2 cups Shredded cheddar cheese
- 1 cup Frozen mixed vegetables (e.g., peas, carrots, corn), thawed
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Breadcrumbs (optional, for topping)
- 2 tablespoons Butter, melted (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray or butter.
In a large mixing bowl, combine the shredded chicken, cooked rice, cream of chicken soup, cream of mushroom soup, milk, 1 1/2 cups of shredded cheddar cheese, and thawed mixed vegetables.
Season the mixture with garlic powder, onion powder, salt, and black pepper. Stir well to ensure everything is evenly coated and combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
If using breadcrumbs, mix them with the melted butter in a small bowl, then sprinkle the mixture evenly over the cheese layer for added crunch.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serve warm and enjoy your delicious Cheese Chicken and Rice Casserole!
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 7647 mg | 332% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 29.4 g | ||
| Protein | 251.8 g | 504% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2208 mg | 170% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
