Description
This Creamy Chicken & Rice Dinner Casserole is a comforting and easy-to-make dish that the whole family will love. Creamy, cheesy, and packed with tender chicken and flavorful rice, it’s a perfect weeknight meal.
Ingredients
Scale
For the Casserole:
- 2 cups cooked, shredded chicken
- 1 cup long-grain white rice (uncooked)
- 2¼ cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup sour cream
- 1½ cups shredded cheddar cheese
- 1 cup frozen peas and carrots (or mixed vegetables)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping (Optional):
- ½ cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix Casserole Ingredients: In a large bowl, combine rice, chicken broth, cream of chicken soup, sour cream, 1 cup cheddar cheese, frozen vegetables, garlic powder, onion powder, salt, and pepper. Stir in shredded chicken.
- Bake: Pour the mixture into the baking dish, cover with foil, and bake for 50–55 minutes until rice is tender.
- Add Toppings: Remove foil, sprinkle ½ cup cheese on top. Optionally, mix crushed crackers with melted butter and sprinkle over cheese.
- Finish Baking: Bake uncovered for 10–15 minutes until bubbly and golden. Let rest before serving.
Notes
- Use rotisserie chicken for convenience.
- You can use brown rice, but adjust broth and baking time.
- This casserole freezes well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
