Easy Chicken and Rice Casserole

Busy nights call for food that takes care of itself in the oven. This casserole leans on pantry staples to deliver tender rice, juicy chicken, and a creamy, cheesy finish with almost no fuss. The key to reliable results is matching the right rice with the right amount of liquid and baking it covered long enough for the grains to steam. Long-grain white rice is the dependable choice here: it cooks evenly, stays fluffy, and finishes in about an hour when baked in a saucy mixture. To keep the salt in check, use low-sodium broth and taste before adding extra. A tight foil cover matters because it traps moisture; if the foil is loose, steam escapes and the rice can cook unevenly. Rinsing the rice removes excess surface starch and helps prevent gumminess. The condensed soup provides body, while a little milk loosens the texture so it bakes into a sauce rather than a paste. Cheddar adds a familiar, savory finish; you can tuck some into the mixture for creamy pockets and save the rest for browning on top. Frozen peas and carrots go straight from the bag into the dish—no thawing needed—so the vegetables stay bright and tender. Because the chicken is already cooked, you’re only heating it through while the rice finishes, which keeps the meat from drying out. If you check the center at the 55-minute mark and the grains still have a firm core, give the pan a splash of hot water around the edges and bake a bit longer; ovens vary, and covered casseroles are forgiving. Letting the dish rest after baking is not wasted time: those few minutes help the sauce settle and the rice finish absorbing liquid, so you get clean scoops instead of a runny pool. This is weeknight food that respects your time—simple methods, familiar ingredients, and a result that tastes like you planned ahead.

Equipment

• 9×13-inch (3-quart) baking dish
• Heavy-duty aluminum foil
• Large mixing bowl and whisk
• Measuring cups/spoons
• Cooking spray or butter for greasing

Time

• Prep: 10 minutes
• Bake: 55–65 minutes (covered 50–55, then uncovered 5–10)
• Rest: 10 minutes
• Total: 1 hour 15–25 minutes

Ingredients

Ingredient	US Amount	Metric
Long-grain white rice, rinsed	1 cup	195 g
Condensed cream of chicken soup	1 can (10.5 oz)	295 g
Low-sodium chicken broth	1 ¾ cups	415 ml
Milk (or water)	½ cup	120 ml
Cooked chicken, chopped	2 cups	280 g
Shredded cheddar cheese, divided	1 cup	113 g
Frozen peas and carrots (optional)	1 cup	140 g
Garlic powder	½ tsp	1.5 g
Onion powder (optional)	½ tsp	1.5 g
Black pepper	¼ tsp	0.5 g
Kosher salt (to taste; start small if using regular broth)	¼–½ tsp	1.5–3 g
Butter or spray, for the dish	1 Tbsp	14 g

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk the sauce. In a large bowl, whisk condensed soup, broth, and milk until smooth. Whisk in garlic powder, onion powder (if using), pepper, and a small pinch of salt.
3. Add the solids. Stir in rinsed rice, chopped chicken, and frozen peas and carrots. Fold in ½ cup (about 55 g) of the cheddar.
4. Assemble. Pour the mixture into the prepared dish and spread evenly. Cover tightly with foil, crimping all edges to seal.
5. Bake covered for 50–55 minutes. Remove foil, check a few rice grains from the center; they should be nearly tender. If still firm, add 2–3 Tbsp hot water around the edges, re-cover, and bake 5–10 minutes more.
6. Finish uncovered. Remove foil, sprinkle the remaining ½ cup (about 55 g) cheddar over the top, and bake uncovered 5–10 minutes until bubbly and lightly browned.
7. Rest and serve. Let stand 10 minutes to set before scooping.

Servings

• Makes 6 generous servings.

Nutrition (estimated per serving)

• Calories: ~360
• Protein: ~23 g
• Carbohydrates: ~32 g
• Total Fat: ~14 g
• Saturated Fat: ~7 g
• Fiber: ~2 g
• Sodium: ~700–800 mg

Nutrition will vary with brand of soup, broth, and cheese.