Grandma’s Creamy Chicken & Rice Bake

This creamy chicken and rice casserole is a warm, satisfying comfort-food classic that’s easy enough for a busy weeknight. Tender shredded chicken and fluffy white rice bake together with creamy chicken soup and savory broth, while onion, celery, and garlic powder bring familiar homemade flavor. A generous layer of cheddar cheese melts over the top, creating a golden, bubbly finish that makes every bite extra delicious.

Ingredients

Ingredient	Amount
Shredded cooked chicken	2 cups
Uncooked white rice	1 cup
Condensed cream of chicken soup	1 can
Chicken broth	1 3/4 cups
Chopped onion	1/2 cup
Chopped celery	1/2 cup
Garlic powder	1 teaspoon
Salt	1/2 teaspoon
Black pepper	1/2 teaspoon
Shredded cheddar cheese	1 cup

Directions

Step 1: Heat the Oven

Preheat the oven to 350°F (175°C). Lightly coat a casserole dish with butter or nonstick cooking spray.

Step 2: Mix Everything Together

Add the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, onion, celery, garlic powder, salt, and black pepper to a large bowl. Stir thoroughly until the ingredients are evenly distributed and well combined.

Step 3: Fill the Casserole Dish

Transfer the mixture to the prepared baking dish. Use a spatula or spoon to spread it evenly across the dish.

Step 4: Top with Cheese

Scatter the shredded cheddar cheese over the entire surface, creating an even layer.

Step 5: Bake Covered

Cover the casserole tightly with aluminum foil and bake for 30 minutes. The covered baking time allows the rice to absorb the broth and cook while helping the chicken stay moist.

Step 6: Bake Until Golden

Remove the foil carefully and place the casserole back in the oven. Continue baking for 10–15 minutes, until the rice is tender and the cheese is melted, bubbling, and lightly browned.

Allow the casserole to rest for several minutes before serving so the creamy mixture can settle and thicken slightly.