Creamy Chicken Rice Casserole
Here’s a Creamy Chicken Rice Casserole recipe that’s hearty, comforting, and perfect for a cozy dinner or make-ahead meal:
Total time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
2 cups cooked chicken (shredded or cubed)
1 cup uncooked long-grain white rice (not instant)
2 ½ cups chicken broth
1 cup milk (whole or 2%)
1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
1 cup sour cream (or plain Greek yogurt)
1 ½ cups shredded cheddar cheese (divided)
1 small onion, finely chopped
1 cup frozen peas and carrots (optional)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 tbsp olive oil
Optional topping: crushed Ritz crackers or breadcrumbs mixed with melted butter
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
3. Stir in the uncooked rice and chicken until everything is well coated.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Optional: Dot the top with small pieces of butter or add the cracker topping.
6. Cover tightly with foil and bake for 40 minutes.
7. Remove foil, sprinkle with remaining ½ cup of cheese, and bake uncovered for 5–10 more minutes until cheese is melted and bubbly and rice is tender.
8. Let rest 5–10 minutes before serving.
Tips & Notes
For extra flavor: use rotisserie chicken or leftover roasted chicken.
Don’t use instant rice: it will get too mushy.
Make it veggie: -packed by adding broccoli, mushrooms, or spinach.
To make ahead: Assemble everything, cover, and refrigerate up to 24 hours before baking (add ~10 minutes extra bake time if cold).
Frequently asked questions FAQs
Can I use brown rice?
Yes, but it requires a longer cook time and more liquid. Add ½ cup more broth and bake for 15–20 minutes longer.
Can I freeze it?
Yes! Assemble and freeze before baking. Thaw overnight in the fridge and bake as directed.
Nutritional Information
Calories: 430
Protein: 27g
Carbs: 34g
Fat: 21g
Fiber: 2g
Sugar: 3g
Sodium: 650mg