Description
A comforting and creamy casserole made with tender chicken, rice, and cheesy goodness.
Ingredients
Scale
- 2 cups cooked chicken (shredded or chopped)
- 1 cup uncooked long grain white rice
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) cream of mushroom soup
- 2 cups chicken broth (low sodium preferred)
- 1/2 cup sour cream (optional)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 2 tablespoons butter (cubed)
- Chopped parsley or green onions (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- If not using rotisserie or pre-cooked chicken, cook and shred or cube about two chicken breasts.
- In a large bowl, mix the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream (if using), garlic powder, onion powder, salt, and pepper.
- Stir in the cooked chicken and 1 cup of shredded cheddar cheese.
- Transfer the mixture into a greased 9×13-inch baking dish and spread it evenly.
- Dot the top with cubes of butter for extra richness.
- Cover tightly with foil and bake for 50–60 minutes until the rice is tender.
- Remove foil, sprinkle additional cheese and paprika on top.
- Return to oven uncovered and bake for another 10 minutes until cheese is golden and bubbly.
- Let rest for 5–10 minutes before garnishing with green onions or parsley and serving.
Notes
- This casserole can be prepared ahead of time and refrigerated before baking.
- Feel free to add vegetables, such as peas or broccoli, for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg