Chicken and Rice Casserole
A warm and hearty Chicken and Rice Casserole, perfect for cool evenings. This one-dish meal combines tender chicken, fluffy rice, and a creamy sauce to create a comforting family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup uncooked white rice (long-grain or basmati)
- 2 cups chicken broth (homemade or low-sodium)
- 1 cup frozen peas and carrots (can use fresh if preferred)
- 1 small onion, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream (can substitute yogurt for a lighter option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix in a large bowl: shredded chicken, uncooked rice, chicken broth, frozen vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture into a greased 9×13-inch baking dish.
- Top with shredded cheese if desired.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the rice is tender and the top is slightly golden.
- Let it sit for a few minutes before serving.
Notes
Use leftover chicken to save time. Be sure to cover while baking for fluffy rice.