Description
This Chicken and Rice Casserole is a comforting and hearty dish that is perfect for a family dinner. Creamy and flavorful, this easy-to-make casserole is a crowd-pleaser that will have everyone asking for seconds.
Ingredients
Scale
For the Casserole:
- 2 cups cooked chicken (shredded or diced)
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 1/4 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup frozen peas (optional)
- 1/2 cup diced carrots (optional)
- 1 tablespoon butter (optional, for greasing the dish)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Mix Casserole Ingredients: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add Chicken and Cheese: Fold in the cooked chicken, cheddar cheese, and vegetables if using.
- Bake: Pour the mixture into the prepared baking dish, cover tightly with aluminum foil, and bake for 50–60 minutes until the rice is tender and the casserole is hot and bubbly.
- Final Touch: Remove foil during the last 10 minutes of baking to brown the top slightly if desired. Let it rest for 5–10 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- To add crunch, top with crushed buttery crackers or fried onions during the last 10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 3g
- Sodium: 970mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
