Cheesy Chicken & Rice Casserole

$To make a great chicken and rice casserole, you need these key items: - 2 cups cooked rice (white or brown) - 2 cups cooked chicken, shredded - 1 cup broccoli florets (fresh or frozen) - 1 cup cheddar cheese, shredded - 1/2 cup cream of mushroom soup - 1/2 cup milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1/4 cup breadcrumbs (for topping) - 2 tablespoons olive oil These ingredients blend together to create a warm, cheesy dish that everyone loves. You can change a few ingredients to suit your taste. Here are some ideas: - Use cooked turkey instead of chicken for a different flavor. - Swap broccoli for other veggies like peas or spinach. - Try different cheeses, like mozzarella or pepper jack, for a unique taste. - Use brown rice for a healthier option. Feel free to get creative! Each change can make the dish new and exciting. If you do not have some ingredients, don’t worry! Here are some easy swaps: - For cream of mushroom soup, use cream of chicken or a homemade white sauce. - If you lack milk, try chicken broth or a plant-based milk. - Replace dried thyme with Italian seasoning for a different herb flavor. - For breadcrumbs, crushed crackers or panko work well, too. These substitutions maintain flavor while allowing you to work with what you have. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even cooking. While the oven heats, grease a 9x13 inch casserole dish. Use cooking spray or a little oil. This will help the casserole come out easily after baking. In a large mixing bowl, combine the cooked rice, shredded chicken, and broccoli florets. Add half of the cheddar cheese, cream of mushroom soup, and milk. Then, sprinkle in the garlic powder, onion powder, and dried thyme. Mix it all well until everything is coated. Don’t forget to season with salt and pepper to taste. Make sure you mix well. This helps all the flavors blend together. Now, transfer the mixture to your greased casserole dish. Spread it out evenly. In a small bowl, mix the breadcrumbs with olive oil and a pinch of salt. Stir until the breadcrumbs are coated. Sprinkle this mixture over the casserole. Then, add the rest of the cheddar cheese on top. Bake in the oven for 25-30 minutes. You want the cheese to be bubbly and the breadcrumbs to turn golden brown. When done, take it out and let it cool for 5-10 minutes before serving. To make sure your casserole is creamy, use a mix of cream of mushroom soup and milk. This blend adds rich flavor and moisture. I also recommend using shredded cheese, as it melts well and keeps things smooth. If you want extra creaminess, mix in a bit of sour cream. Stir gently to keep it fluffy and light. Serve your casserole straight from the dish. This keeps it warm and inviting. For a pop of color, top it with fresh parsley or chives. Pair it with a fresh side salad for crunch and balance. You can also serve it with crusty bread to soak up every bit of creamy goodness. When reheating, use the oven for the best results. Preheat it to 350°F (175°C). Cover the casserole with foil to keep it moist. Heat for about 15-20 minutes or until warm. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, to keep it from drying out. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken, saving you time and enhancing the flavor. Cheese Variations: Feel free to mix different types of cheese such as mozzarella or pepper jack for a unique twist on flavor. Make it Creamy: For an extra creamy casserole, consider adding an additional 1/4 cup of cream or sour cream to the mixture. Frozen Broccoli: If using frozen broccoli, thaw and drain excess water beforehand to prevent the casserole from becoming watery. {{image_2}} You can make this casserole healthier. Use brown rice instead of white rice. Brown rice has more fiber and keeps you full longer. Swap the cream of mushroom soup for a homemade version. You can mix low-fat yogurt with herbs for creaminess without the extra fat. Add more veggies like spinach or carrots. This boosts nutrition and flavor. Use lean chicken or turkey to cut down on fat. Lastly, try low-fat cheese or reduce the amount of cheese used. You can easily make a vegetarian version of this casserole. Replace chicken with chickpeas or lentils for protein. Use vegetable broth instead of chicken broth. This adds depth to the flavors. Swap broccoli for any veggies you love, like zucchini or bell peppers. You can also use tofu for a protein source. For the creamy part, consider using a mix of cashew cream or coconut milk. This keeps it rich and tasty without meat. You can make this dish in a slow cooker. Start by mixing all the ingredients in the slow cooker. Add cooked rice, shredded chicken, and veggies into it. Pour in the cream of mushroom soup and milk. Stir until everything is coated well. Season with garlic powder, onion powder, and thyme. Set the slow cooker to low for 4-6 hours or high for 2-3 hours. When it’s done, check the texture. It should be creamy and flavorful. Top with cheese and breadcrumbs before serving. Enjoy the convenience of a slow cooker meal! Store your leftover chicken and rice casserole in an airtight container. Let it cool to room temperature before sealing. This helps keep it fresh longer. You can store it in the fridge for up to three days. Use clear labels to mark the date. It helps avoid any confusion later. To freeze the casserole, use a freezer-safe container. Make sure to cool it first. Cover it tightly with plastic wrap or foil. You can freeze it for up to three months. When you need it, just thaw it in the fridge overnight before reheating. This keeps the flavors intact. Reheat your casserole in the oven for the best results. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Add a splash of milk if it seems dry. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You can also use the microwave if you’re short on time. Heat it in short bursts, stirring in between. This helps it heat evenly. Enjoy your warm, tasty meal! Yes, you can use brown rice! It adds a nutty taste and extra fiber. Brown rice takes longer to cook, so make sure it's fully cooked before mixing it in the casserole. This will help keep your dish creamy and prevent it from being too dry. Uncooked chicken and rice casserole can last up to two days in the fridge. Store it in an airtight container. If you want to keep it longer, consider freezing it instead. Just remember to thaw it in the fridge before baking. You can serve this casserole with a fresh side salad. A simple green salad pairs well. You can also add steamed vegetables for extra color and nutrition. For a comforting touch, serve it with warm bread or garlic bread. In this blog post, we explored how to make a tasty chicken and rice casserole. We covered key ingredients, suggested variations, and even substitutions. You learned step-by-step instructions for prepping and baking. I shared tips to keep your casserole creamy and tasty. We looked at healthy options and storage best practices, too. As you try this dish, remember you can adjust it to your taste. Enjoy creating your perfect casserole!$

Cheesy Chicken & Rice Casserole

A comforting casserole featuring chicken, rice, and cheese, topped with breadcrumbs.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

2 cups cooked rice (white or brown)
2 cups cooked chicken, shredded
1 cup broccoli florets (fresh or frozen)
1 cup cheddar cheese, shredded
0.5 cup cream of mushroom soup
0.5 cup milk
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon dried thyme
to taste salt and pepper
0.25 cup breadcrumbs (for topping)
2 tablespoons olive oil

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli florets, half of the cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, and dried thyme. Mix well until everything is evenly coated. Season with salt and pepper to taste.
Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs with olive oil and a pinch of salt. Mix until the breadcrumbs are evenly coated with the oil.
Sprinkle the breadcrumb mixture over the top of the casserole, then add the remaining cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and the breadcrumbs are golden brown.
Once done, remove from the oven and allow to cool for 5-10 minutes before serving.

Notes

Serve hot, garnished with fresh parsley or chives.

Keyword broccoli, casserole, cheese, chicken, rice