Chicken and Rice Casserole
A comforting dish combining tender chicken, fluffy rice, and a creamy sauce, perfect for family gatherings and cozy meals.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken Rotisserie chicken works great for a quick meal.
- 1 cup white rice, uncooked Absorbs flavors and adds texture.
- 2 cups chicken broth Vegetable broth can be used as a lighter option.
- 1 can cream of chicken soup Homemade version recommended for better taste.
- 1 cup sour cream Can substitute with Greek yogurt for a healthier option.
- 1 cup cheddar cheese, shredded For the melty goodness.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, uncooked rice, chicken broth, cream of chicken soup, sour cream, half of the cheese, garlic powder, onion powder, salt, and pepper. Mix until thick and creamy.
- Pour the mixture into a greased 9x13-inch baking dish and spread evenly.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil, sprinkle the remaining cheese on top, and return to the oven for an additional 15 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
Allow the casserole to cool for at least 10 minutes before serving for easier slicing. Consider adding frozen peas, corn, or chopped bell peppers for a veggie boost. You can also substitute turkey or canned tuna for chicken.