Easy Creamy Chicken and Rice Casserole

Condensed soup makes this quick and easy chicken and rice casserole extra creamy--the whole family will love it!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 568 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cups chicken stock
• 2 cups shredded Cheddar cheese
• cooking spray
• 1 (23 ounce) can condensed cream of mushroom soup
• 1 (23 ounce) can condensed cream of chicken soup
• 0.5 cup butter, melted
• 2.5 cups instant white rice
• 1.5 pounds skinless, boneless chicken breast, cubed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.