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11) Chicken and Rice Casserole

Warm, creamy, filling, and officially the dinner my kids eat without negotiating. That alone makes it worth keeping in regular rotation. The rice bakes right in the dish with the broth, so nothing about this is complicated.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Preheat the oven to 350°F.
  2. Spray a 9x13-inch baking dish with cooking spray.
  3. Stir the rice, chicken broth, cream of chicken soup, and milk in a large bowl until smooth.
  4. Add the shredded chicken, salt, and pepper, then mix again.
  5. Pour the mixture into the baking dish and spread it out evenly.
  6. Cover the dish tightly with foil.
  7. Bake for 45 minutes, then remove the foil.
  8. Sprinkle cheese on top and bake 10 more minutes, until the rice is tender and the cheese melts.