Chicken and Rice Casserole (Print Version)
Creamy comfort food with tender chicken pieces nestled in fluffy rice and savory seasonings, topped with melty cheese.
# Ingredients:
→ Base
01 -
680g boneless, skinless chicken breasts or thighs
02 -
1 cup long-grain white rice (uncooked)
03 -
1 can (10.5 oz) cream of chicken soup
04 -
1 can (10.5 oz) cream of mushroom soup
05 -
2 cups low-sodium chicken broth
06 -
1/2 cup sour cream
07 -
1 small onion, finely chopped
08 -
1/2 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
1/2 tsp dried thyme
11 -
Salt and pepper, to taste
→ Optional Topping
12 -
1 cup shredded cheddar cheese
13 -
1/2 cup crushed butter crackers or breadcrumbs
14 -
1 tbsp melted butter
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
02 -
In a large mixing bowl, combine uncooked rice, both soups, chicken broth, sour cream, onion, garlic powder, onion powder, thyme, salt, and pepper. Stir well to combine.
03 -
Pour the mixture into the prepared baking dish and spread evenly. Nestle the chicken pieces on top of the rice mixture, seasoning them lightly with salt and pepper.
04 -
Cover tightly with foil and bake for 60 minutes.
05 -
Uncover, sprinkle with cheese (if using), and return to oven for 15 more minutes, or until the chicken is cooked through (165°F/74°C internal temp) and the rice is tender.
06 -
For a crunchy topping, combine crushed crackers or breadcrumbs with melted butter and sprinkle on top during the last 10 minutes of baking.
07 -
Let rest for 5–10 minutes before serving.
# Additional Notes:
01 -
You can substitute brown rice, but increase the broth and cooking time.
02 -
Add frozen peas or broccoli during the last 15 minutes for a vegetable boost.
03 -
Use rotisserie chicken for a shortcut; reduce cooking time to 35–40 minutes.