Description
This Chicken and Rice Casserole is a comforting and easy-to-make dish that’s perfect for a family meal. Creamy and flavorful, this casserole is a crowd-pleaser that combines tender shredded chicken with rice, creamy soups, and melty cheese.
Ingredients
Scale
For the casserole:
- 2 cups cooked shredded chicken
- 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
- 2 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup frozen peas and carrots (optional)
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix the ingredients: In a large mixing bowl, combine rice, soups, broth, sour cream, seasonings, chicken, and optional vegetables.
- Bake: Pour the mixture into the baking dish, cover with foil, and bake for 50–60 minutes until rice is tender.
- Add cheese: Uncover, sprinkle with cheese, and bake for another 10 minutes until bubbly.
- Rest and serve: Let the casserole rest for 5 minutes, then garnish with parsley before serving.
Notes
- For added flavor, use rotisserie chicken.
- You can swap frozen peas and carrots with broccoli or green beans.
- If using brown rice, increase baking time by 15–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg
