Creamy Chicken and Rice Casserole Recipe

Introduction

This Creamy Chicken and Rice Casserole is a comforting, all-in-one dish perfect for busy weeknights. It combines tender chicken, creamy sauce, and cheesy goodness baked to perfection. Simple to prepare and sure to please the whole family.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup long grain white rice, uncooked
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup frozen peas and carrots
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine the uncooked rice, chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well blended.
3. Step 3: Stir in the shredded chicken, frozen peas and carrots, and half of the shredded cheddar cheese.
4. Step 4: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese over the top.
5. Step 5: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the casserole is bubbly.
6. Step 6: Let the casserole rest for 5 minutes before serving. Enjoy!

Tips & Variations

• Use rotisserie chicken for a quick shortcut.
• Swap frozen peas and carrots with your favorite mixed vegetables.
• Add a pinch of paprika or cayenne for a little heat and smoky flavor.
• For a richer dish, stir in a little cream cheese with the sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings until warm, or bake the casserole covered at 350°F (175°C) for 15-20 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so this recipe may need adjustment. If using brown rice, precook it slightly before baking or increase the broth amount and baking time.

Is it possible to make this casserole ahead of time?

Yes, you can prepare the casserole up to step 4, cover it tightly, and refrigerate for up to 24 hours. Bake according to the instructions, adding a few extra minutes to ensure the rice cooks through.

Creamy Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

This creamy chicken and rice casserole is a comforting and hearty meal combining tender shredded chicken, fluffy rice, creamy soup, and a cheesy topping baked to perfection. It’s easy to prepare and perfect for a family dinner or meal prep.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Rice Mixture

• 2 cups cooked chicken, shredded
• 1 cup long grain white rice, uncooked
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste

Vegetables and Cheese

• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese, divided

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
2. Mix Base Ingredients: In a large bowl, combine uncooked rice, chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well blended to create the casserole base.
3. Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas and carrots, and half of the shredded cheddar cheese. This adds protein, flavor, and color to the mixture.
4. Assemble Casserole: Pour the entire mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining shredded cheddar cheese over the top for a cheesy crust.
5. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. This allows the rice to absorb the liquids and begin cooking.
6. Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the casserole is bubbly, with the cheese melted and slightly golden.
7. Rest and Serve: Let the casserole rest for 5 minutes after baking to set before serving. Enjoy your creamy chicken and rice casserole!

Notes

• You can substitute cream of chicken soup with a homemade white sauce for a fresher taste and control over sodium.
• Use leftover cooked chicken or rotisserie chicken for convenience.
• Feel free to add other vegetables like corn or diced bell peppers for variety.
• For a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching carefully to prevent burning.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.

Keywords: creamy chicken casserole, baked chicken and rice, comfort food, cheesy chicken casserole, easy dinner recipe