Chicken and Rice Casserole

A cozy kitchen filled with the aroma of bubbling cheese and savory chicken creates a scene that could make even the most stoic of hearts flutter. Imagine a dish where tender chicken meets fluffy rice in a creamy sauce; it’s like a warm hug from your grandma on a chilly winter evening. This Chicken and Rice Casserole is not just food; it’s an experience that brings families together.

You might picture this dish as the star of your next potluck or perhaps a comforting supper after a long day at work. With every bite, you’ll be reminded of home-cooked meals that warm your soul. So grab your apron because we’re about to embark on a delicious culinary journey.

Family gatherings always bring out the best reactions when I serve this casserole; it never fails to elicit smiles and happy sighs.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Aim for 3-4 breasts depending on how hungry your crowd is.
• Long-Grain White Rice: This type cooks evenly in the oven, absorbing all those delightful flavors.
• Chicken Broth: Use low-sodium broth for better control over the saltiness in your dish.
• Cream of Mushroom Soup: This adds creaminess without needing extra ingredients or steps.
• Fresh Vegetables (like peas and carrots): Feel free to toss in whatever veggies you have; they add color and nutrition.
• Cheddar Cheese: Shredded cheese on top gives a beautiful golden crust that everyone loves.
• Seasonings (salt, pepper, garlic powder): These elevate the flavor profile—don’t skip them.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). While it’s heating up, grab a 9×13-inch baking dish and lightly spray it with nonstick cooking spray.

Prepare the Chicken: Season the boneless chicken breasts with salt, pepper, and garlic powder. This simple seasoning will lock in flavor as they bake.

Mix It All Up: In a large bowl, combine uncooked rice with chicken broth and cream of mushroom soup. Stir until well mixed so every grain gets coated.

Add Vegetables and Chicken: Fold in your chosen vegetables into the mixture before placing seasoned chicken breasts on top. Make sure everything is evenly distributed.

Bake Until Perfectly Cooked: Cover the dish tightly with aluminum foil. Bake for about 1 hour or until the chicken is cooked through—no one likes raw poultry.

Add Cheese Topping: Remove the foil during the last 10 minutes of baking; sprinkle shredded cheddar cheese over everything. Allow it to melt into gooey perfection while getting slightly crispy.

This delectable concoction will fill your kitchen with an aroma that makes waiting hard. Your family won’t be able to resist coming back for more once they get a taste of this creamy delight.

Enjoy making memories over this Chicken and Rice Casserole. It’s not just a meal; it’s an invitation to gather around the dinner table together—where good food meets great company.

Perfecting the Cooking Process

Start by sautéing onions and garlic in butter, adding chicken until golden. Then mix in rice, broth, and seasonings before baking to perfection. This sequence ensures every ingredient shines without losing flavor.

Add Your Touch

Experiment with different veggies like peas or bell peppers to add color and nutrients. You can also swap chicken for turkey or add cheese for a creamy twist that elevates the dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, cover with foil in the oven at 350°F until heated through, ensuring the casserole remains moist.

Sharing a meal of chicken and rice casserole always brings back memories of family gatherings where laughter filled the air and everyone asked for seconds.

FAQ

Can I use brown rice instead of white rice?

Yes, but adjust the cooking time as brown rice takes longer to cook.

How can I make this dish gluten-free?

Substitute regular soy sauce with tamari or use gluten-free broth for flavor.

What can I add for extra flavor?

Consider adding herbs like thyme or rosemary for an aromatic boost that enhances taste.

Chicken and Rice Casserole

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Chicken and Rice Casserole is a classic, hearty, and comforting dish that’s perfect for a family dinner. With tender chicken, flavorful rice, and a creamy, cheesy sauce, this casserole is easy to make and incredibly satisfying. It’s an all-in-one meal that combines protein and carbs, making it a great go-to for weeknight meals.

• Author: Mason Recipes
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Casserole:

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup long-grain white rice (uncooked)
• 2 1/2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 1/2 cups shredded cheddar cheese (divided)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup frozen peas (optional)
• 1/4 cup panko breadcrumbs (optional, for topping)

Instructions

• Preheat the Oven:
  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with non-stick spray or butter.
• Make the Casserole Mixture:
  • In a large bowl, combine the cooked, shredded chicken, uncooked rice, chicken broth, cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, garlic powder, onion powder, paprika, and salt and pepper to taste. Stir everything together until well mixed.
  • If using, fold in the frozen peas.
• Transfer to the Casserole Dish:
  • Pour the mixture into the prepared casserole dish, spreading it evenly.
• Add Cheese and Topping:
  • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
  • For an added crunch, sprinkle panko breadcrumbs evenly over the cheese layer.
• Bake the Casserole:
  • Cover the casserole with aluminum foil and bake for 40 minutes.
  • After 40 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the casserole is golden brown on top.
• Serve and Enjoy:
  • Let the casserole cool for 5–10 minutes before serving. Serve hot with a side of vegetables or a simple salad.

Notes

• You can substitute the cream of chicken soup with a cream of mushroom soup or a gluten-free version if needed.
• For extra flavor, you can add a teaspoon of dried thyme or rosemary to the casserole mixture.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.

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