Creamy Chicken Rice Casserole
A creamy, comforting chicken rice casserole made with tender chicken, long-grain rice, vegetables, cheddar cheese, and a rich savory sauce. It is an easy family dinner for busy weeknights.
Ingredients
- 2 cups cooked chicken shredded or cubed
- 1 cup long-grain white rice uncooked
- 2 1/4 cups chicken broth
- 1 can cream of chicken soup 10.5 ounces
- 1/2 cup sour cream optional but recommended
- 1 cup shredded cheddar cheese plus more for topping if desired
- 1/2 cup milk
- 1 cup frozen peas and carrots or mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper to taste
- crushed buttery crackers, breadcrumbs, or French-fried onions optional topping
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together the uncooked rice, cream of chicken soup, milk, sour cream, chicken broth, cheddar cheese, vegetables, garlic powder, onion powder, salt, and pepper.
- Fold in the cooked chicken until it is evenly distributed.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the dish tightly with foil and bake for 50 to 60 minutes, or until the rice is tender.
- Remove the foil. Add extra cheddar or your preferred crunchy topping, then bake uncovered for another 10 to 15 minutes until hot and bubbly.
- Let the casserole rest for 5 to 10 minutes before serving so the sauce settles and the rice finishes absorbing the creamy liquid.
Notes
- Rotisserie chicken works well and keeps prep quick.
- Keep the casserole tightly covered during the first bake so the rice cooks in the trapped steam.
- If the rice is still firm, add a small splash of hot broth, cover again, and bake for another 10 minutes.