Creamy Chicken Rice Casserole (Printable)
Tender chicken and fluffy rice in a creamy, cheesy bake, golden and family-friendly.
# What You 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, thawed
→ Dairy & Cheese
06 - 1 cup sour cream
07 - 1 1/2 cups shredded cheddar cheese, divided
08 - 1/2 cup mozzarella cheese, shredded
09 - 1 can (10.5 oz) condensed cream of chicken soup
→ Liquids
10 - 2 1/2 cups low-sodium chicken broth
11 - 2 tablespoons unsalted butter
→ Spices & Seasonings
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon paprika
15 - 1/2 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, sauté until translucent, about 3 minutes.
03 - In a large mixing bowl, combine the cooked onion and garlic, diced chicken, uncooked rice, cream of chicken soup, sour cream, chicken broth, thawed peas and carrots, 1 cup cheddar cheese, mozzarella cheese, salt, pepper, paprika, and thyme. Mix thoroughly.
04 - Transfer the mixture to the prepared baking dish and spread evenly.
05 - Cover the baking dish tightly with foil. Bake for 30 minutes.
06 - Remove foil, sprinkle the remaining 1/2 cup cheddar cheese evenly on top, and bake uncovered for 8 to 10 minutes 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 -
- This casserole is the kind of comfort food that secretly turns leftovers into a cheerful crowd-pleaser.
- With just one dish to clean and pantry staples, it's a stress-reliever on hectic weeknights.
02 -
- Rushing the sautéed onion and garlic makes the casserole taste raw—linger here for best flavor.
- One time I used instant rice and ended up with a soggy mess, so always pick the long-grain uncooked one.
03 -
- Baking covered at first locks in moisture and ensures the rice cooks through without hard grains.
- The secret to a golden cheesy crust is to broil for a minute or two at the end (just watch carefully!).