Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole
Ingredients
For the Casserole
- 2 cups cooked chicken breast, shredded or diced
- 1 cup uncooked long-grain white rice
- 1 can canned green beans, 14.5 ounce, drained
- 1 can condensed cream of chicken soup, 10.5 ounce
- 1 cup low-sodium chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1 1/2 cups french fried onions
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the cooked chicken, uncooked rice, drained green beans, condensed cream of chicken soup, chicken broth, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min
- 3
Pour the chicken and rice mixture into the prepared baking dish, spreading it out evenly.
⏱️ 2 min
- 4
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, allowing the rice to cook and the casserole to heat through.
⏱️ 30 min•🌡️ 375
- 5
Remove the casserole from the oven and carefully remove the foil. Sprinkle the french fried onions evenly over the top of the casserole.
⏱️ 2 min
- 6
Return the casserole to the oven, uncovered, and bake for an additional 8-10 minutes, or until the french fried onions are golden brown and crispy, and the casserole is bubbly.
⏱️ 10 min•🌡️ 375
- 7
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Rice Casserole
Ingredients
For the Casserole
- 2 cups cooked chicken breast, shredded or diced
- 1 cup uncooked long-grain white rice
- 1 can canned green beans, 14.5 ounce, drained
- 1 can condensed cream of chicken soup, 10.5 ounce
- 1 cup low-sodium chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1 1/2 cups french fried onions
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the cooked chicken, uncooked rice, drained green beans, condensed cream of chicken soup, chicken broth, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min - 3
Pour the chicken and rice mixture into the prepared baking dish, spreading it out evenly.
⏱️ 2 min - 4
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, allowing the rice to cook and the casserole to heat through.
⏱️ 30 min•🌡️ 375 - 5
Remove the casserole from the oven and carefully remove the foil. Sprinkle the french fried onions evenly over the top of the casserole.
⏱️ 2 min - 6
Return the casserole to the oven, uncovered, and bake for an additional 8-10 minutes, or until the french fried onions are golden brown and crispy, and the casserole is bubbly.
⏱️ 10 min•🌡️ 375 - 7
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly.
⏱️ 10 min