CHICKEN AND RICE CASSEROLE (CREAMY, CHEESY, AND THE WHOLE FAMILY LOVES IT)
This Chicken and Rice Casserole is creamy, cheesy, and loaded with tender chicken and fluffy rice. It’s an easy comforting dinner the whole family loves, perfect for busy weeknights and make-ahead meals.
Equipment
- 9x13-inch baking dish
- Mixing Bowl
- Aluminum foil
- Oven
Ingredients
Casserole Base:
- 3 cups cooked chicken shredded or diced
- 1 ½ cups uncooked long grain rice
- 2 cans cream of chicken soup
- 3 cups chicken broth
- 1 cup sour cream
Seasoning & Cheese:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cheddar cheese shredded
Optional Topping:
- 1 cup buttery crackers crushed
- 2 tablespoon melted butter
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Mix Ingredients:
- In a large bowl, combine chicken, uncooked rice, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, pepper, and 1 cup cheddar cheese.
Assemble:
- Pour mixture into prepared baking dish and spread evenly.
Bake Covered:
- Cover tightly with foil and bake for 35 minutes.
Add Cheese & Topping:
- Remove foil, sprinkle remaining cheese on top, and add cracker topping mixed with melted butter if desired.
Finish Baking:
- Bake uncovered for another 10 minutes until bubbly and golden.
Serve:
- Let casserole rest for 5 minutes before serving warm.
Notes
- Rotisserie chicken works great in this recipe.
- Use cream of mushroom soup for variation.
- Add broccoli or peas for extra vegetables.