Cheesy Chicken and Rice Casserole
This cheesy chicken and rice casserole will be your go to dump and bake dinner. It has savory rotisserie chicken, minute rice, ritz crackers, condensed soup, and cheddar cheese.
Servings: 6
Equipment
- 9x13 Baking Dish
- Measuring Tools (Cups)
- Mixing Spoon or Rubber Spatula
- Cheese Grater
- Foil
Ingredients
- 2-3 cups Rotisserie Chicken Shredded or Cubed
- 2 cups Minute Rice
- 1 10.5oz Condensed Cream of Chicken Soup, Can or Condensed Soup of Choice
- 1 10.5oz Cheddar Cheese Soup, Can
- 2 Cups Unsalted Chicken Broth or Water
- 1 Cups Sharp Cheddar or Colby Jack (Shredded)
- 1-2 Sleeves Ritz Crackers, crushed
- Salt, Pepper, and Seasoning of Choice
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a 9x13 baking dish dump the minute rice.
- Add the canned soups and broth or water. Mix well.
- Add shredded cheddar cheese and chicken. Mix well and spread into a single layer.
- Cover the baking dish tightly with foil. Place in the oven.
- Bake for 40-45 minutes. Remove and carefully uncover and check the rice. See if it's cooked to your liking. If not place back into the oven.
- Remove from the oven and top with crushed ritz crackers. Place back into the oven for about 6-8 minute and remove when the topping is golden brown.
- Sprinkle with dried parsley. Let cool and Enjoy.
Notes
If you want an extra cheesy texture, I recommend adding an additional can of cheddar cheese soup and at least one cup of extra shredded cheese.