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Creamy Chicken & Rice Bake
Caroline

Creamy Chicken & Rice Bake

This Creamy Chicken & Rice Bake is a comforting one-dish dinner made with tender shredded chicken, creamy soup, rice, vegetables, and melted cheese — the ultimate cozy family meal with minimal prep.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American Comfort Food
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup uncooked long-grain rice
  • 2 cups chicken broth
  • 1 cup cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 cup shredded cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • measuring cups and spoons
  • aluminum foil
  • spatula or wooden spoon

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine cooked chicken, uncooked rice, chicken broth, cream of chicken soup, frozen vegetables, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  3. Pour the mixture evenly into the prepared baking dish.
  4. Cover with aluminum foil and bake for 45 minutes.
  5. Remove foil, sprinkle shredded cheese on top, and bake for another 15 minutes or until the cheese is melted and bubbly.
  6. Let the casserole rest for 5–10 minutes before serving to allow the sauce to set.

Notes

  • For added flavor, use homemade chicken broth instead of store-bought.
  • Feel free to substitute the mixed vegetables with broccoli, spinach, or bell peppers.
  • This casserole can be made ahead of time and stored in the refrigerator before baking.
  • For a crisp topping, sprinkle breadcrumbs or crushed crackers over the cheese before baking