chicken and rice casserole

casserolerecipes.net

Enjoy a comforting, easy-to-make chicken and rice casserole that's perfect for family dinners. Simple, flavorful, and always a crowd-pleaser!

Prep Time 15

Cook Time 45

Total Time 50

Course Main Course

Cuisine American

Servings 6 servings

Calories 351 kcal

2 cups cooked chicken shredded or diced – Use rotisserie chicken for a time-saving hack or cook your own chicken breasts or thighs for a fresher option.
1 ½ cups long-grain white rice – This type of rice will cook perfectly in the casserole without becoming mushy. If you prefer you can use brown rice, though the cooking time will vary.
1 can cream of chicken soup – This will form the base of the creamy sauce. You can opt for a low-fat version if you prefer.
1 cup chicken broth – For moisture and additional savory flavor. You can substitute with vegetable broth for a lighter taste or a gluten-free option.

1 cup frozen peas – These add a touch of sweetness and texture to balance out the creaminess.
½ cup chopped onion – For savory depth.
2 cloves garlic minced – A quick way to add flavor and aroma.
½ cup grated cheddar cheese – Melts into the casserole for a golden cheesy finish.
1 teaspoon dried thyme – A classic herb for flavoring casseroles.
Salt and pepper to taste – For seasoning.

Broccoli florets – For an extra dose of greens.
Mushrooms – If you love earthy flavors sauté some mushrooms and add them to the casserole.
Crispy topping – Consider sprinkling some bread crumbs or crushed crackers on top for added crunch.

Start by preheating your oven to 350°F (175°C). This ensures the casserole bakes evenly while you prepare the ingredients.

In a medium saucepan, bring 1 ½ cups of chicken broth to a boil. Add 1 cup of long-grain white rice, cover, and reduce the heat to low. Let the rice simmer for about 15-20 minutes or until it’s tender and all the liquid has absorbed. If you’re using instant rice, follow the package instructions instead.
Tip: If you want to add extra flavor, substitute the chicken broth with vegetable broth, or even better, use homemade broth!

While the rice is cooking, season the chicken breasts with salt, pepper, and your favorite spices. Heat a skillet over medium heat, add a splash of olive oil, and cook the chicken for about 5-7 minutes per side until it’s no longer pink and cooked through. Once done, remove it from the skillet and let it rest for a few minutes before shredding it with two forks.
Pro Tip: You can save time by using rotisserie chicken or leftover chicken if you have it on hand. It’ll still taste amazing!

In a large mixing bowl, combine the cooked rice, shredded chicken, and 1 cup of cream of chicken soup (or your favorite cream of mushroom or vegetable soup for a twist). Stir in 1 cup of shredded cheese, ½ cup of milk, and ½ cup of sour cream. Season with salt, pepper, and garlic powder to taste. You can also add a pinch of paprika or a handful of fresh herbs like parsley for added flavor.

Transfer the mixture into a greased 9x13-inch baking dish. Spread it out evenly to ensure every bite has the perfect balance of chicken, rice, and creamy goodness.
Tip: For a crunchy topping, sprinkle some additional shredded cheese on top before baking. You can even add breadcrumbs or crushed crackers for a crispy finish!

Cover the dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for another 10 minutes to let the top crisp up. Once done, your casserole should be bubbly, golden, and irresistible.

Now you’re all set to enjoy a mouthwatering chicken and rice casserole that’s perfect for a cozy dinner. It’s quick, simple, and guaranteed to become a family favorite!

Nutrition Information (per serving):

Keyword Chicken and Rice Casserole, Comfort Food, Easy Dinner, Easy Casserole Recipe