Easy Creamy Chicken and Rice Casserole

Name: Easy Creamy Chicken and Rice Casserole
Total time: 60 min
Yield: 8 Servings
Ingredients: cooking spray; 🍲 2 cups chicken stock; 1 (23 ounce) can condensed cream of chicken soup; 1 (23 ounce) can condensed cream of mushroom soup; 🧈 ½ cup butter, melted; 🧂 salt and ground black pepper to taste; 🍚 2 ½ cups instant white rice; 🍗 1 ½ pounds skinless, boneless chicken breast, cubed; 🧀 2 cups shredded Cheddar cheese

Cost $15, save $10

Source: Recommended by CookPal

60 Min
8 Servings
$15

Easy Creamy Chicken and Rice Casserole

Cost $15, save $10

Source: Recommended by CookPal

60 Min
8 Servings
$15

INGREDIENTS

Essential Ingredients
- cooking spray
- 🍲 2 cups chicken stock
- 1 (23 ounce) can condensed cream of chicken soup
- 1 (23 ounce) can condensed cream of mushroom soup
- 🧈 ½ cup butter, melted
- 🧂 salt and ground black pepper to taste
- 🍚 2 ½ cups instant white rice
- 🍗 1 ½ pounds skinless, boneless chicken breast, cubed
- 🧀 2 cups shredded Cheddar cheese

STEPS

Preheat the oven to 400°F (200°C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.

Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.

Spread rice on the bottom of the baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, ensuring it does not overflow. Sprinkle shredded Cheddar cheese on top.

Bake in the preheated oven until the chicken is cooked through and cheese is nicely browned, approximately 60 to 75 minutes. Remove from the oven and let cool for about 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

568

Calories

31
Protein
36
Carbs
33
Fats

💡 You can use low-sodium soups and chicken stock to make the dish more heart-healthy.For more flavor, consider adding a few herbs, such as parsley or thyme, to the soup mixture.Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.