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Chicken and Rice Casserole

This comforting chicken and rice casserole combines tender chicken with fluffy rice and creamy sauce, topped with a crunchy breadcrumb layer. It's a perfect dish for family dinners and can be easily prepared ahead of time.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 whisk
  • 1 cooking pot
  • 1 measuring cups and spoons
  • 1 spoon or spatula for mixing
  • 1 oven

Ingredients
  

  • 2 cups cooked rice White or brown.
  • 1 lb boneless, skinless chicken breasts Diced.
  • 10.5 oz cream of chicken soup
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables Peas, carrots, corn.
  • 1 cup shredded cheddar cheese
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • to taste salt
  • to taste pepper
  • 1 cup breadcrumbs For topping.
  • 2 tbsp butter Melted for topping.

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the cooked rice, diced chicken, cream of chicken soup, chicken broth, frozen vegetables, onion powder, garlic powder, salt, and pepper. Stir until well combined.
  • Carefully pour the mixture into a greased 9x13 inch baking dish.
  • Sprinkle shredded cheddar cheese evenly over the top of the chicken and rice mixture.
  • In a separate bowl, mix together the breadcrumbs and melted butter until the breadcrumbs are coated. Spread the breadcrumb mixture evenly over the cheese layer.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbling.
  • Remove from the oven and let it sit for about 5 minutes before serving.

Notes

Feel free to customize the vegetables in this recipe based on your preferences.
You can prepare the casserole a day in advance and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking directly from the fridge.
This casserole can also be frozen before baking. Thaw in the refrigerator overnight before cooking.