Chicken casserole that is quick, simple, cheesy, and crispy! a delicious comfort food.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 1 casserole |
Ingredients
- 1 cup water
- 1 cup chicken broth
- 1 cup uncooked white rice
- 1 ½ cooked boneless chicken breasts, shredded, or more to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) can water chestnuts, drained and chopped
- 2 cups shredded Cheddar cheese
- ¾ cup chopped fresh broccoli
- ¾ cup chopped mushrooms
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
Instructions
- Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
- Place shredded chicken in a large casserole dish. Add cooked rice, soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it’s even.
- Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.
- Cream of celery or chicken soup works too.
- You can use any kind of shredded cheese you like.
- I make this dish without chicken (and chicken broth) for my vegetarian friends. Just add more veggies.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 877 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |