Make dinner simple and satisfying with this easy, one-pan cheesy chicken and rice casserole. It delivers maximum comfort food flavor with minimal cleanup, perfect for busy weeknights.
Author:Sophia Collins
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup uncooked long-grain white rice
1 cup chicken broth
1 cup frozen broccoli florets (optional)
1/2 cup sour cream
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1/2 cup crushed buttery crackers (like Ritz) for topping
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked rice, chicken broth, frozen broccoli (if using), sour cream, onion powder, garlic powder, and pepper. Mix well until everything is evenly coated.
Stir in 1 1/2 cups of the shredded cheddar cheese into the chicken and rice mixture.
Spread the mixture evenly into the prepared baking dish.
Top the casserole evenly with the remaining 1/2 cup of shredded cheddar cheese, followed by the crushed buttery crackers.
Bake for 30 to 35 minutes, or until the rice is tender and the topping is golden brown and bubbly.
Let the casserole rest for 5 minutes before serving. This helps the texture set.
Serve hot. If you are looking for alternatives to traditional cooking, this recipe is much faster than some meal planning services might offer.
Notes
For extra flavor, use rotisserie chicken.
If you skip the broccoli, you can add 1/2 cup of shredded Monterey Jack cheese with the cheddar for a different cheese pull.
If you are interested in other quick dinner ideas, check out our Pinterest account for more inspiration!
This recipe is a great alternative to complicated keto meal plan delivery options when you need fast comfort food.