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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.

Ingredients

Scale

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.

Keywords: Chicken and Rice Casserole, easy chicken casserole, creamy chicken rice casserole, cheesy chicken casserole, comfort food casserole, weeknight dinner, chicken casserole recipe, family-friendly casserole, baked chicken and rice, chicken dinner recipe.

Find it online: https://masonrecipes.com/chicken-and-rice-casserole/