Description
A creamy chicken and rice casserole with melted cheese, tender chicken, and comforting flavor. One dish, no fuss—perfect for family dinners.
Ingredients
2 cups cooked chicken, shredded or cubed
1 cup uncooked white rice
2 cups low-sodium chicken broth
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1 cup sour cream (or Greek yogurt)
1 cup shredded cheddar cheese (plus extra for topping)
1 small onion, diced
1 cup frozen peas and carrots (or mixed veggies)
2 cloves garlic, minced
1 tsp dried thyme (or Italian seasoning)
Salt and black pepper, to taste
2 tbsp melted butter (optional, for topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together the uncooked rice, broth, soup, sour cream, cheddar, onion, vegetables, garlic, thyme, salt, and pepper.
Fold in the cooked chicken.
Pour mixture into the prepared baking dish and spread evenly.
Sprinkle extra cheese on top and drizzle melted butter if desired.
Cover tightly with foil and bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is bubbly and rice is tender.
Let rest 5 minutes before serving.
Notes
Substitute brown rice and increase broth and bake time if desired.
Add chopped broccoli or spinach for more veggies.
Use rotisserie chicken or leftover turkey to save time.
Swap in your favorite cheese—Monterey Jack, mozzarella, or pepper jack.
Stir in salsa or cayenne for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American
