Description
This Chicken and Rice Casserole is a comforting and hearty dish that is perfect for a family dinner. Creamy and flavorful, it’s an easy one-dish meal that is sure to be a crowd-pleaser.
Ingredients
Scale
For the Casserole:
- 2 cups cooked chicken, shredded or cubed
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas (optional)
- 1/2 cup frozen carrots or mixed vegetables (optional)
- 2 tablespoons chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the mixture: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, thyme, and black pepper. Stir in the uncooked rice, chicken, and vegetables if using. Mix well to combine.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle shredded cheddar cheese over the top, and return to the oven uncovered for an additional 10–15 minutes, or until the rice is tender and the cheese is melted and bubbly.
- Rest and serve: Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- You can substitute rotisserie chicken for a quicker prep.
- Brown rice may be used, but increase the baking time by 20–25 minutes and check for doneness.
- For extra crunch, top with crushed Ritz crackers or French-fried onions before baking uncovered.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
