Ground Chicken and Rice Casserole With Canned Soups
This Creamy Ground Chicken and Rice Casserole is an easy family dinner made with ground chicken, uncooked rice, canned soups and a onion soup topping. Cozy, creamy, and perfect for busy nights or potlucks.
Servings 6
Ingredients
- 1 pound ground chicken
- 3 cloves garlic minced
- 2 cups uncooked white rice
- 2 cups milk
- 3 cups chicken broth
- 10.75 ounce can condensed cream of chicken soup
- 10.75 ounce can condensed cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper to taste
- 1 packet dry onion soup mix
- 1 to 2 cups shredded cheddar cheese depending on how cheesy you want it
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up as it cooks. Stir in minced garlic and cook for 1 to 2 minutes until lightly browned. Season lightly with salt and black pepper.
- In the baking dish, mix together the chicken mixture, uncooked rice, milk, chicken broth, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, salt and black pepper until everything is evenly combined. Use a spatula to spread the top evenly.
- Sprinkle the dry onion soup mix evenly over the top, then use a spoon to gently press it into the casserole slightly without mixing it in.
- Cover tightly with foil and bake for 75 to 90 minutes, or until the rice is tender. Stir the casserole every 30 minutes. Some rice takes longer, so keep testing it until it's softened, you might need to add more time.
- Remove foil, sprinkle with shredded cheese, and bake uncovered for another 10 minutes until melted and lightly golden.
- Let rest for a few minutes before serving so it thickens. Serve and enjoy!
Notes
Vegetable Add-In Tip: If I have extra corn, peas or broccoli in the fridge, I love stirring them into this casserole too.