Creamy Baked Chicken and Rice Casserole

This creamy chicken and rice casserole recipe is the ultimate comfort food for busy weeknights. This oven-baked chicken and rice is a simple and quick dinner using leftover cooked chicken or rotisserie chicken. Campbell’s cream of mushroom soup and Rice-A-Roni or packaged rice bring easy, delicious flavors to the table.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 537 kcal

Equipment

Ingredients

1 box Rice-A-Roni chicken flavor
4 tablespoons butter divided - 2 for the Rice-A-Roni and 2 for the breadcrumbs
1 can cream of mushroom soup
1 cup milk
3 cloves garlic pressed
8 ounces Velveeta any flavor, cut in cubes, or 8 ounces of shredded cheese, optional
2 pounds shredded chicken or cut into cubes, as you prefer
½ pound bacon cooked, drained, and crumbled
12 ounces broccoli florets frozen, thawed and drained, optional
¾ cup bread crumbs

Instructions

Prepare Rice-A-Roni according to the package instructions. Preheat the oven to 350ºF.
Add cream of mushroom soup, milk, and garlic to a large bowl and whisk together until smooth. Add cubed Velveeta and use a wooden spoon or spatula to smash the cubes a bit.
Remove Rice-A-Roni from the heat and add it to the bowl with the bacon, shredded chicken, and broccoli. Stir all together.
Melt the butter in a small bowl. Add the bread crumbs and stir together until all the bread crumbs are coated.
Pour the rice and chicken mixture into a 9x13 casserole dish and sprinkle with bread crumbs.
Bake uncovered in the oven for about 20 minutes until everything is heated through and the breadcrumbs are toasted.

Notes

Nutritional information for chicken-flavor Rice-A-Roni taken from the corporate website.

Nutrition

Keyword chicken, leftovers, rice, rotisserie

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