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Cheesy Chicken and Rice Bake with Golden Top

A serving of Cheesy Chicken and Rice Bake with a golden, bubbly cheese crust on a white plate.
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A simple, family-friendly casserole featuring tender chicken and creamy rice, baked until the top is golden brown and crispy.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the uncooked rice, chicken broth, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Stir until well mixed.
  3. Fold in the shredded chicken, cheddar cheese, and Monterey Jack cheese.
  4. Pour the mixture evenly into the prepared baking dish.
  5. In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese until coated. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 40 minutes.
  7. Increase the oven temperature to 400 degrees Fahrenheit or switch to the broiler setting (watch carefully). Broil for 2 to 4 minutes, or until the topping is golden brown and bubbly.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, use cooked brown rice instead of white rice, but you may need to add 1/4 cup more liquid.
  • You can substitute Gruyere cheese for Monterey Jack for a sharper taste.
  • If you do not have panko, use regular breadcrumbs, but the topping will be less crisp.

Nutrition

Find it online: https://cookerykings.com/cheesy-chicken-and-rice-bake-with-golden-top/