Follow this recipe to make a comforting, creamy chicken and rice casserole topped with a perfectly golden brown crust.
Author:Ahazzam
Prep Time:15 min
Cook Time:65 min
Total Time:80 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup uncooked white rice
2 cups chicken broth
1 (10.5 ounce) can cream of chicken soup
1 cup milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese
1 tablespoon butter, melted (for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the uncooked rice, chicken broth, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Mix well.
Stir in the shredded chicken and 1 1/2 cups of the cheddar cheese until everything is evenly coated.
Pour the mixture into the prepared baking dish.
Cover the dish tightly with aluminum foil. Bake for 45 minutes.
Remove the foil. In a small bowl, mix the remaining 1/2 cup cheddar cheese and the Monterey Jack cheese. Sprinkle this cheese mixture evenly over the top of the casserole. Drizzle the melted butter lightly over the cheese.
Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the rice is tender and the cheese topping is melted and golden brown.
For a crispier golden top, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.
Let the casserole rest for 5 minutes before serving.
Notes
You can use leftover cooked chicken or rotisserie chicken for this recipe.
For deeper flavor, substitute half of the chicken broth with dry white wine.
Use a sharp cheddar for the best color and flavor in the topping.