Easy Creamy Rotisserie Chicken And Rice Casserole
This rotisserie chicken and rice casserole is the ultimate weeknight hug in a dish. Combining tender rotisserie chicken with a creamy instant rice base and a golden cheesy finish, it is a smart, time-saving comfort food classic.
Equipment
- 9x13 Baking Dish
- Large Mixing Bowl
- Aluminum Foil
Ingredients
- 3 cans condensed cream of chicken soup 10.5 ounce each
- 1 cup chicken broth
- 2 cups uncooked Minute Rice
- 2 cups shredded or chopped cooked chicken
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper to taste
- 1/2 cup chopped scallions
- 3 cups grated cheddar divided
Instructions
Prep the oven and build the creamy base
- Preheat your oven to 375F and position the oven rack in the middle to ensure even baking.
- In a large mixing bowl, whisk together the three cans of condensed cream of chicken soup and the chicken broth until the mixture is smooth and pourable.
- Generously grease a 9x13 inch casserole dish to prevent the rice and cheese from sticking to the sides.
Assemble the casserole in the baking dish
- Spread the uncooked Minute Rice into the bottom of the prepared baking dish, then scatter the cooked chicken and frozen mixed vegetables evenly over the top.
- Add the garlic powder, onion powder, Italian seasoning, pepper, chopped scallions, and 1 cup of the grated cheddar cheese directly into the dish. Toss everything until well combined.
- Pour the prepared soup and broth mixture over the ingredients and stir slowly, ensuring every grain of rice is coated. Smooth the surface into an even layer.
Covered bake, then the cheesy finish
- Tightly seal the dish with aluminum foil to trap the steam, then bake for 45 minutes.
- Carefully remove the foil, sprinkle the remaining 2 cups of cheddar cheese over the casserole, and return it to the oven uncovered for 10 to 15 minutes until the edges are bubbling and the cheese is fully melted.
- Remove from the oven and let the casserole rest for at least 10 minutes before serving. This allows the rice to finish absorbing the sauce and the texture to thicken properly.
Notes
Foil Seal Tip: Ensure the aluminum foil is crimped tightly around the edges of the dish. If steam escapes, the instant rice will not soften properly and may remain crunchy.
The Resting Secret: Do not skip the 10-minute rest after baking. The casserole may look loose when it first comes out of the oven, but it will thicken into a perfect creamy consistency as it sits.
Food Safety Note: Since you are using pre-cooked chicken, ensure the center of the casserole reaches an internal temperature of 165F to guarantee it is safely heated through.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.