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Cheesy Chicken and Rice Casserole Recipe

A creamy, comforting oven-baked dinner made with chicken, rice, and melted cheddar cheese.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup uncooked long-grain white rice
  • 1 can 10.5 ounces cream of chicken soup
  • 2 cups chicken broth
  • 1 ½ cups shredded cheddar cheese
  • ½ cup milk
  • ½ medium onion diced
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped parsley optional

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish.
  2. Whisk the cream of chicken soup, chicken broth, milk, melted butter, garlic powder, paprika, salt, and black pepper in a large bowl.
  3. Stir in the uncooked rice, cooked chicken, and diced onion until evenly combined.
  4. Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 45–55 minutes, checking until the rice is tender.
  5. Remove the foil, sprinkle the cheddar cheese over the top, and bake uncovered for another 5–10 minutes until melted and bubbling.
  6. Rest for 5–10 minutes, garnish with parsley if desired, and serve warm.

Notes

  • Baking times vary by oven and dish. Continue baking covered if the rice is not tender.
  • Use regular long-grain white rice for the specified liquid ratio.
  • Refrigerate leftovers promptly and consume within 3–4 days.