You know those nights when you’re running on empty, the kids are hangry, and takeout just isn’t in the cards? That’s when my Cheesy Chicken and Rice Casserole swoops in to save the day. This dish has become our family’s go-to comfort food – my picky seven-year-old actually asks for seconds! What started as a desperate “clean out the pantry” experiment has turned into our most requested weeknight dinner.
The magic happens when creamy chicken soup melds with melty cheddar cheese, tender rice, and whatever veggies I’ve got stashed in the freezer. It’s the kind of meal that fills your kitchen with that irresistible “mom’s cooking” aroma while requiring barely any effort. Trust me, after one bite of this bubbling cheesy goodness, you’ll understand why my husband calls it “hug in a baking dish.”
Table of Contents
Table of Contents
Why You’ll Love This Cheesy Chicken and Rice Casserole
This casserole isn’t just dinner – it’s your new best friend in the kitchen! Here’s why it’s become my family’s favorite:
- One-pot wonder: From mixing bowl to baking dish, cleanup is a breeze (more time for wine!)
- Kid magic: Even veggie-haters gobble up the cheesy goodness
- Endless variations: Swap proteins, veggies, or cheeses to make it your own
- Freezer hero: Makes two? Freeze one for those “I can’t even” nights
- Comfort in every bite: Creamy, cheesy, and guaranteed to make everyone smile
Seriously, this dish checks all the boxes – easy, delicious, and perfect for busy families. It’s the recipe I text to friends when they need a surefire dinner win! Drop a comment below with your thoughts or any clever twists you tried!
Ingredients for Cheesy Chicken and Rice Casserole
This dish comes together with simple staples – the kind you likely already have hiding in your pantry and freezer. Here’s what you’ll need:
- 3 (10.5 oz) cans condensed cream of chicken soup (don’t dilute!)
- 1 cup chicken broth (low-sodium works great)
- 2 cups uncooked Minute Rice (the instant kind is key here)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
- 2 cups frozen mixed vegetables (the classic carrot/pea/corn blend)
- 1 teaspoon each garlic powder and onion powder
- ½ teaspoon Italian seasoning
- Freshly ground black pepper to taste
- ½ cup chopped scallions (green onions)
- 3 cups grated sharp cheddar cheese, divided (save 2 cups for topping)
Ingredient Notes & Substitutions
No cream of chicken soup? Try cream of mushroom or celery instead. For rice, regular white rice works but may need longer baking. Swap frozen veggies for fresh (just sauté first) or use broccoli florets. The cheese is flexible too – try Monterey Jack, Colby, or a Mexican blend for different flavors. Want extra richness? Stir in ½ cup sour cream with the soup mixture!
How to Make Cheesy Chicken and Rice Casserole
Okay, let’s get this cozy masterpiece in the oven! First things first – preheat to 375°F and grab your trusty 9×13 baking dish. I always give mine a quick spritz of cooking spray because nobody likes scrubbing baked-on cheese later (learned that the hard way).
Now, in a bowl, whisk together those cans of cream of chicken soup with the broth until smooth. This is your saucy magic potion! Dump the rice, chicken, frozen veggies, seasonings, scallions, and 1 cup of cheese right into the baking dish. Toss everything together like you’re mixing confetti – you want every grain of rice to make friends with the other ingredients.
Pour that creamy soup mixture over the top and gently stir until everything’s coated. Smooth it into an even layer – this helps everything cook uniformly. Here’s the crucial part: seal that dish TIGHT with foil. I mean crimp-the-edges tight! This creates a little steam oven that cooks the rice perfectly in 45 minutes.
When the timer dings, carefully peel back the foil (hot steam alert!) and marvel at your almost-finished casserole. Now sprinkle the remaining 2 cups of cheese over the top – I like to go a little heavy here because, well, cheese. Pop it back in uncovered for 10-15 minutes until the cheese is bubbly with those golden brown spots we all love.
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Irresistible Cheesy Chicken and Rice Casserole in 45 Minutes
A comforting and easy-to-make Cheesy Chicken and Rice Casserole that’s perfect for busy weeknights. Packed with tender chicken, mixed vegetables, and creamy cheese, this dish is sure to be a family favorite.
- Total Time: 65 minutes
- Yield: 6 servings 1x
Ingredients
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
- 2 cups uncooked Minute Rice
- 2 cups cooked chicken (shredded or chopped)
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper to taste
- 1/2 cup chopped scallions
- 3 cups grated cheddar cheese (divided)
Instructions
- Preheat your oven to 375°F and move the rack to the middle position.
- Stir together the cream of chicken soup and chicken broth in a bowl until combined.
- Grease a 9×13 casserole dish.
- Add the rice, chicken, veggies, garlic powder, onion powder, Italian seasoning, pepper, scallions, and 1 cup of the cheddar to the casserole dish.
- Pour the soup/broth mixture into the dish and toss until everything is coated. Smooth into an even layer.
- Cover the dish tightly with foil or a lid.
- Bake for 45 minutes.
- Remove from the oven, carefully take off the foil, and top with the remaining cheese.
- Return to the oven and bake uncovered for another 10-15 minutes, or until the cheese is melted and the rice is soft and creamy.
Notes
- Use rotisserie chicken for a quick and easy option.
- Ensure the casserole is tightly covered while baking to cook the rice properly.
- Customize with your favorite vegetables or cheese varieties.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Pro Tips for Perfect Cheesy Chicken and Rice Casserole
Rotisserie chicken is your weeknight superhero here – just shred and go! When smoothing the mixture, press down lightly to eliminate air pockets. For cheese perfection, bake until the edges bubble but the center just starts to brown. And here’s my secret: let it rest 5 minutes before serving so the sauce thickens up beautifully.
Serving Suggestions for Cheesy Chicken and Rice Casserole
This casserole is practically a meal on its own, but I love rounding it out with simple sides. A crisp green salad with tangy vinaigrette cuts through the richness perfectly. Garlic bread? Absolute must – those buttery edges are made for scooping up every cheesy bite! For busy nights, I’ll sometimes just add a bowl of apple slices or carrot sticks for crunch. Honestly though? My kids often just want seconds of the casserole itself – can’t blame them!
Storing and Reheating Cheesy Chicken and Rice Casserole
This casserole keeps beautifully, making it perfect for meal prep! Store leftovers in an airtight container in the fridge for 3-4 days. To freeze, wrap cooled portions tightly in foil before sealing in freezer bags – they’ll keep for 2 months. When reheating, add a splash of milk or broth to keep it creamy. Microwave single servings in 30-second bursts, stirring between. For larger portions, cover with foil and bake at 350°F until heated through (about 20 minutes). The cheese will get melty all over again!
Cheesy Chicken and Rice Casserole FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Just sauté them first – about 5 minutes for diced carrots or broccoli florets. Fresh veggies release more water than frozen, so this step prevents a soggy casserole. My favorite combo? Zucchini and red bell peppers for extra color!
How do I make this gluten-free?
Easy swap! Use gluten-free cream of chicken soup (Pacific brand works great) and check your broth labels. Minute Rice is naturally gluten-free, but double-check the package. For extra safety, use a dedicated gluten-free baking dish if you’re sensitive.
Why won’t my cheese melt properly?
Two tricks: First, grate your own cheese – pre-shredded has anti-caking agents that can make it grainy. Second, let the casserole rest uncovered for 5 minutes after baking – the residual heat helps the cheese get that perfect gooey texture without overcooking.
Nutritional Information
Just a heads up – these numbers are estimates based on the exact ingredients I use (like full-fat cheese and regular cream of chicken soup). Your mileage may vary depending on brands and tweaks! One hearty serving packs about 450 calories with 25g protein – not bad for something this comforting. Remember, this is homemade goodness, not lab food!
Did this cheesy wonder become your new family favorite? I’d love to hear how it turned out – drop a comment below with your thoughts or any clever twists you tried!
