Description
This Chicken Rice Casserole is a comforting and satisfying dish that is perfect for a family dinner. Creamy, cheesy, and packed with tender chicken, vegetables, and flavorful rice, this casserole is a crowd-pleaser.
Ingredients
Scale
For the Casserole:
- 2 cups cooked chicken breast (shredded or cubed)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
For the Topping:
- ½ cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix Casserole Ingredients: In a large bowl, combine uncooked rice, chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Add shredded chicken and mixed vegetables. Mix well.
- Bake: Spread the mixture in the baking dish, cover with foil, and bake for 45 minutes. Remove foil, sprinkle with cheddar cheese, then top with crushed crackers mixed with melted butter. Bake uncovered for 15–20 minutes until golden and bubbly.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute cheddar with mozzarella or Monterey Jack cheese.
- Enhance the flavor with a teaspoon of dried thyme or Italian seasoning.
- This casserole freezes well; just thaw and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1½ cups
- Calories: 470
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg
