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Cheesy Chicken and Rice Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking dish
  • Mixing bowl
  • Oven

Ingredients
  

  • 2 cups cooked white rice
  • 2 cups shredded cooked chicken
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup milk
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 350°F and lightly grease a 9x9 inch baking dish.
  • In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, milk, 1 cup of the cheddar cheese, garlic powder, salt, and black pepper. Stir until everything is evenly mixed.
  • Spread the mixture into the prepared baking dish and smooth the top.
  • Sprinkle the remaining 1 cup of cheddar cheese evenly over the surface.
  • Bake for 25 to 30 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
  • Remove from the oven and let it rest for 5 minutes before serving.

Notes

Use rotisserie chicken to save time on prep. Leftovers reheat well in the microwave with a splash of milk stirred in to keep the texture creamy. If you want a bit more color, add a handful of frozen peas to the mixing step.
Course: Main Course
Cuisine: American
Equipment: Baking dish, Mixing bowl, Oven