Description
This comforting Chicken and Rice Casserole combines tender shredded chicken with creamy soup, instant rice, and melted cheddar cheese for a quick and satisfying meal perfect for busy weeknights or casual family dinners.
Ingredients
Chicken Mixture
- 3 cups cooked and shredded chicken
- 2 cups instant rice
- 22.6 oz (one family style can) cream of chicken soup
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Cheese Topping
- 1 1/2 cups shredded cheddar cheese (divided: 1 cup for mixture, 1/2 cup for topping)
Instructions
- Preheat and Cook Rice: Preheat your oven to 350°F (175°C). Prepare the instant rice according to the package directions so it is fully cooked and ready to mix.
- Combine Ingredients: In a large mixing bowl, combine the cooked shredded chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup of shredded cheddar cheese. Mix everything thoroughly to ensure even distribution of flavors.
- Assemble Casserole: Transfer the chicken and rice mixture into a casserole dish, spreading it evenly. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the cheese topping is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let it cool for a few minutes. Optionally, garnish with fresh diced parsley before serving. Enjoy this warm, hearty casserole!
Notes
- For extra flavor, consider adding a handful of chopped onions or bell peppers to the mixture before baking.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for variation.
- Ensure the chicken is completely cooked and shredded finely for the best texture.
- If you prefer a crispier top, broil the casserole for an additional 2-3 minutes after baking, watching it closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
