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Cheesy Baked Chicken & Rice Casserole

Prep time: 10 minutes
Cook time: 35–40 minutes
Serves: 6


🛒 Ingredients

  • 3 cups cooked shredded chicken (rotisserie works great)

  • 2 cups cooked rice (white or brown)

  • 1 can (10.5 oz) cream of chicken soup

  • ½ cup sour cream (or Greek yogurt)

  • ½ cup milk

  • 1½ cups shredded mozzarella cheese

  • 1 cup shredded cheddar cheese

  • ½ cup cooked bacon bits (optional but delicious)

  • ½ cup chopped green onions

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt & pepper to taste


👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C).

  2. In a large bowl, mix chicken, rice, soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.

  3. Fold in half of the mozzarella and cheddar.

  4. Spread mixture evenly into a greased 9×13 baking dish.

  5. Top with remaining cheese and sprinkle bacon bits over the top.

  6. Bake uncovered for 35–40 minutes until hot and bubbly.

  7. Garnish with chopped green onions before serving.

Let rest 5 minutes before slicing.

Q: Can I use uncooked rice?
A: No — the rice must be cooked first or the texture won’t turn out right.

Q: Can I make this ahead of time?
A: Yes! Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.

Q: Can I freeze it?
A: Absolutely. Wrap tightly and freeze up to 2 months. Thaw overnight before baking.

Q: What vegetables can I add?
A: Broccoli, peas, spinach, or sautéed mushrooms work great.

Q: How do I make it lower carb?
A: Swap rice for cauliflower rice.

Q: Can I use a different protein?
A: Yes! Turkey, ground beef, or even diced ham work well.

Sara Mitchell

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