Description
This creamy chicken and rice casserole is a comforting, easy-to-make one-dish meal perfect for weeknight dinners or family gatherings. Tender chicken and uncooked rice are baked together in a creamy mixture of chicken and mushroom soups, chicken broth, and milk, then topped with melted cheddar cheese and golden buttery panko breadcrumbs for a delicious crispy finish.
Ingredients
Scale
Chicken and Rice Mixture
- 2 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (plus extra for topping)
Topping
- 1/2 cup panko breadcrumbs
- 2 tbsp butter (melted)
Instructions
- Preheat and prepare dish: Set your oven to 350°F (175°C) and grease a 9×13-inch casserole dish with cooking spray or butter to prevent sticking.
- Mix base ingredients: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until you achieve a smooth, well-combined mixture.
- Incorporate chicken and cheese: Fold in the cooked chicken and 1 cup of shredded cheddar cheese. Mix thoroughly to evenly coat the chicken with the creamy mixture.
- Fill casserole dish: Pour the mixture into the prepared casserole dish and spread it out evenly to ensure uniform cooking.
- Add cheese layer: Sprinkle the remaining shredded cheddar cheese generously over the top of the casserole for a cheesy crust.
- Prepare breadcrumb topping: In a small bowl, mix the panko breadcrumbs with the melted butter, then evenly sprinkle this over the cheese layer to add crunch and flavor.
- Bake covered: Cover the dish with foil and bake in the preheated oven for 30 minutes, allowing the rice to cook through and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the rice is tender and the top is golden brown and crispy.
- Cool and serve: Let the casserole cool slightly before serving. It pairs excellently with a fresh salad or steamed vegetables for a complete meal.
Notes
- Using uncooked rice allows it to absorb the flavorful broth and soups during baking, making the casserole creamy and tender.
- Covering the casserole while baking helps cook the rice evenly and prevents the top from burning.
- For a lower-fat version, consider using reduced-fat soups and cheese or substituting milk with a lighter alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
- For extra flavor, you can add chopped vegetables such as broccoli or mushrooms into the mixture before baking.
