Description
A quick and comforting one-dish meal featuring shredded chicken, instant rice, and a creamy cheese sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup instant white rice
- 1 (10.5 oz) can cream of chicken soup
- 1 cup low-sodium chicken broth
- 1.5 cups shredded cheddar cheese
- 0.5 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 1 tsp paprika
- Salt to taste
- 1 tbsp butter (for sautéing)
Instructions
- Preheat oven to 375°F (190°C).
- If using raw chicken, cook, cool, and shred/dice it. If using rotisserie, chop it up.
- In a skillet, melt butter over medium heat. Sauté diced onion for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds.
- In a large mixing bowl, combine cooked chicken, sautéed onions and garlic, instant rice, cream of chicken soup, and chicken broth. Stir until well combined.
- Add garlic powder, onion powder, black pepper, and paprika. Taste and adjust seasoning if needed.
- Pour mixture into a greased 9×13 inch baking dish and spread evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- Cover dish tightly with aluminum foil and bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is melted, bubbly, and golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For best results, grate your own cheese to avoid anti-caking agents. Let the dish rest for 5 minutes after baking to allow the sauce to thicken. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 1
- Protein: 30
Keywords: chicken rice bake, easy dinner, weeknight meals, comfort food, cheesy chicken, quick recipes, family dinner