Easy Weeknight Chicken and Rice Casserole
A straightforward recipe for a hearty, comforting chicken and rice casserole perfect for a busy weeknight dinner.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup uncooked long-grain white rice
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 2-quart baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, uncooked rice, chicken broth, milk, celery, onion, salt, and pepper. Mix all ingredients until they are well combined.
- Pour the mixture evenly into the prepared baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake for 50 minutes.
- Remove the foil and sprinkle the cheddar cheese evenly over the top of the casserole.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Let the casserole stand for 5 minutes before serving.
Notes
- For richer flavor, use leftover roasted chicken instead of plain cooked chicken.
- If you do not have celery or onion, you can substitute with 1 teaspoon of dried celery salt and 1/2 teaspoon of onion powder.
- This recipe freezes well before baking; cover tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 1
- Protein: 38
- Cholesterol: 95