Creamy Chicken And Rice Casserole (Print version)
Rich, comforting chicken and rice bake with creamy cheese sauce. Golden and bubbly in 1 hour.
# What you'll need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded (about 2 large breasts)
→ Rice
02 - 1 cup long-grain white rice, uncooked
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas and carrots (or mixed vegetables), thawed
→ Dairy & Cheese
06 - 1 cup sour cream
07 - 1 ½ cups shredded cheddar cheese, divided
08 - ½ cup mozzarella cheese, shredded
09 - 1 can (10.5 oz) condensed cream of chicken soup
→ Liquids
10 - 2 ½ cups low-sodium chicken broth
11 - 2 tablespoons unsalted butter
→ Spices & Seasonings
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper
14 - ½ teaspoon paprika
15 - ½ teaspoon dried thyme (optional)
# How to make it:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt the butter. Add the onion and garlic, sautéing until translucent, about 3 minutes.
03 - In a large bowl, combine the cooked onion and garlic, chicken, uncooked rice, cream of chicken soup, sour cream, chicken broth, peas and carrots, 1 cup cheddar cheese, mozzarella, salt, pepper, paprika, and thyme. Mix until fully combined.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - Cover the baking dish tightly with foil. Bake for 30 minutes.
06 - Remove foil, sprinkle remaining ½ cup cheddar cheese evenly over the casserole, and bake uncovered for another 8–10 minutes, or until cheese is melted and casserole is bubbling.
07 - Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert suggestions:
01 -
- The rice cooks right in the dish so you dont have to think about side dishes or timing anything perfectly
- It actually tastes better the next day which means lunch is basically already made for you
- Everything comes together in one bowl before baking so cleanup is surprisingly minimal
02 -
- Resist the urge to check on it while its covered with foil or youll let out the steam the rice needs to cook properly
- The casserole might look slightly liquidy before baking but trust that the rice will absorb every bit of that moisture
03 -
- Letting the casserole rest for those 5 minutes seems pointless but it makes the difference between a neat scoop and a messy one
- Grate your own cheese instead of buying pre shredded for a smoother melt and better flavor