Creamy Chicken Rice Casserole
This creamy chicken rice casserole is a classic comfort food dish that’s easy to prepare and perfect for weeknight dinners or family gatherings. Tender chicken, fluffy rice, and veggies are baked in a rich, cheesy sauce until bubbly and golden. It’s creamy, satisfying, and can be made ahead or frozen for later—a true pantry-friendly staple.
Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Rest Time: 5–10 minutes
Total Time: ~1 hour 5 minutes
Ingredients:
Main Casserole:
2 cups cooked chicken (shredded or diced, rotisserie works great)
1 cup uncooked long-grain white rice (do NOT use instant)
2 ½ cups chicken broth (low sodium preferred)
1 cup milk (whole or 2% for creaminess)
1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
1 cup sour cream (or Greek yogurt for a lighter version)
1 ½ cups cheddar cheese, shredded (divided: 1 cup inside, ½ cup on top)
1 small onion, finely chopped
1 cup frozen peas and carrots (or mixed vegetables, optional)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 tbsp olive oil
Optional Crunchy Topping:
1 cup crushed Ritz crackers or breadcrumbs
2 tbsp cheese
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or a bit of butter.
2. Mix wet ingredients, In a large mixing bowl, whisk together chicken broth, milk, cream of chicken soup, and sour cream until smooth.
3. Add the rest, Stir in the chopped onion, garlic powder, onion powder, 1 cup shredded cheese, uncooked rice, cooked chicken, and frozen vegetables (if using). Season with salt and pepper to taste.
4. Pour into baking dish, Spread the mixture evenly into your prepared casserole dish.
5. Optional crunchy topping, Mix crushed Ritz crackers with melted cheese and sprinkle over the top.
6. Cover tightly with aluminum foil to trap moisture and help the rice cook.
7. Bake for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed.
8. Uncover the casserole, sprinkle the remaining ½ cup of cheese on top, and return to the oven for another 5–10 minutes until the cheese is melted and bubbly.
9. Rest before serving, Let the casserole sit for 5–10 minutes after baking to firm up.
Notes & Tips:
Chicken shortcut: Use rotisserie chicken for fast prep.
Veggie options: Broccoli, spinach, green beans, or mushrooms can be added or swapped for the peas/carrots.
Cheese swap: Monterey Jack, Colby, or mozzarella can be used in place of cheddar for different flavors.
Don’t skip the foil: Covering is essential to prevent the rice from drying out.
To make ahead: Assemble everything in the dish, cover, and refrigerate for up to 24 hours before baking. If baking from cold, add 10–15 minutes to cook time.
FAQs (Frequently Asked Questions)
Q: Can I use brown rice?
A: Yes, but brown rice takes longer to cook and needs more liquid. Add ½ cup more broth and increase the baking time by 15–20 minutes. Keep it covered longer and only add cheese at the end.
Q: Can I use raw chicken instead of cooked?
A: It’s not recommended unless you cut it into small pieces and adjust baking time to ensure it’s fully cooked. For safety and flavor, precooked chicken is best.
Q: How do I reheat leftovers?
A: Microwave individual servings, or reheat the whole dish (covered) in a 350°F oven until warmed through (about 20 minutes).
Q: Can I double the recipe?
A: Yes! Use two 9×13 pans or one large deep baking dish. Adjust baking time slightly for deeper dishes.
Nutritional Information
Calories: 430
Protein: 27g
Carbohydrates: 34g
Fat: 21g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 650mg
Sugar: 3g
Fiber: 2g
(Nutrition may vary based on brands and exact ingredient amounts used.)