Print

Best Cheesy Chicken and Rice Casserole Bake – Easy 30-Minute Dinner

cheesy chicken and rice casserole bake - featured image
Print Recipe

This cheesy chicken and rice casserole bake is a quick and easy 30-minute dinner that’s perfect for busy weeknights. It’s creamy, comforting, and made with simple pantry ingredients, making it a crowd-pleaser that kids and adults alike will love.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup long-grain white rice, uncooked
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth (low-sodium)
  • 1/2 cup milk (whole milk preferred)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (smoked paprika preferred)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • Optional: 1/4 cup breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
  2. Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice, reduce heat to low, cover, and simmer for about 15 minutes until just tender but not fully cooked. Drain any excess water and set aside.
  3. Prepare the chicken: If using rotisserie chicken, shred or dice it. If cooking from scratch, season two boneless, skinless chicken breasts with salt and pepper, then pan-sear in olive oil over medium heat for about 6 minutes per side. Let rest for 5 minutes before dicing.
  4. Sauté the aromatics: In a large skillet, heat 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Mix the casserole base: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, milk, salt, pepper, and paprika. Whisk until smooth. Add the cooked rice, shredded chicken, and sautéed onions and garlic. Stir until well combined.
  6. Assemble the casserole: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the shredded cheddar, mozzarella, and Parmesan cheese over the top. If using, sprinkle the breadcrumb mixture over the cheese.
  7. Bake covered: Cover the dish with aluminum foil and bake for 20 minutes.
  8. Bake uncovered: Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. For a darker top, broil for the last 2 minutes, watching closely.
  9. Rest before serving: Let the casserole sit for 5 minutes before serving to allow it to set.

Notes

For best results, use freshly shredded cheese and undercook the rice slightly before baking. Let the casserole rest for 5 minutes after baking to set. The casserole can be assembled ahead and refrigerated for up to 24 hours before baking. It also freezes well for up to 3 months.

Nutrition

Keywords: cheesy chicken and rice casserole, easy dinner, weeknight meal, comfort food, casserole recipe

Find it online: https://tinastirs.com/best-cheesy-chicken-and-rice-casserole-bake-easy-30-minute-dinner/