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Chicken Cauliflower Rice Casserole

Chicken and Rice Casserole

A creamy, comforting Chicken and Rice Casserole made in one dish. This easy recipe uses simple ingredients for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine American
Servings 8 servings
Calories 485 kcal

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 3 cups cooked chicken, shredded rotisserie chicken works well
  • 1 ½ cups long-grain white rice, uncooked
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 can condensed cream of mushroom soup 10.5 oz
  • 1 ½ cups chicken broth
  • 1 cup milk
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 2 cups shredded sharp cheddar cheese, divided

Instructions
 

  • Preheat and Sauté: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
  • Combine Ingredients: In a large bowl, combine the shredded chicken, uncooked long-grain rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, and black pepper. Add the sautéed onion and celery and 1 cup of the shredded cheddar cheese. Stir everything together until well combined.
  • Assemble Casserole: Pour the mixture into the prepared 9x13 inch baking dish and spread it into an even layer. Ensure the rice is fully submerged in the liquid to cook properly.
  • Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Covering the dish traps steam, which is essential for cooking the rice until it is tender.
  • Add Cheese and Bake Uncovered: After 45 minutes, carefully remove the foil. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly browned. You'll know the casserole is done when the edges are bubbling and the rice is tender.
  • Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and thicken slightly. Serve warm.

Notes

  • To ensure your chicken doesn't dry out, use thigh meat or rotisserie chicken, which are more forgiving than chicken breast.
  • Don't be tempted to use instant rice; it will not hold up to the baking time and will result in a mushy texture.
  • For a crunchy topping, sprinkle crushed Ritz crackers or panko breadcrumbs mixed with a little melted butter over the cheese before the final bake.