Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole

This is a comforting, one-dish meal that’s perfect for a family dinner. It’s creamy, flavorful, and the cheesy topping adds a wonderful golden crust.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 30-40 minutes

Ingredients:

• For the Chicken and Rice:
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great for convenience)
  • 1 ½ cups uncooked long-grain white rice (such as basmati or jasmine)
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom/celery for variation)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup milk (any kind, 2% or whole works well)
  • ½ cup sour cream (or plain Greek yogurt for a lighter option)
  • ½ cup chopped yellow onion (about ½ small onion)
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots blend (optional, for added veggies and color)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 tablespoons unsalted butter or olive oil
• For the Topping:
  • 2 cups shredded cheddar cheese (sharp or mild, or a blend of cheeses like Colby-Jack)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Equipment:

• 9×13 inch baking dish
• Large skillet or Dutch oven
• Large mixing bowl

Instructions:

1. Preheat Oven & Prepare Rice:
   • Preheat your oven to 375°F (190°C).
   • Grease a 9×13 inch baking dish with butter or cooking spray.
   • In a large skillet or Dutch oven, melt 2 tablespoons of butter or heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
   • Add the uncooked rice to the skillet with the onions and garlic. Stir for 1-2 minutes to lightly toast the rice. This step helps prevent it from getting mushy.
2. Combine Wet Ingredients:
   • In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, and sour cream until well combined and smooth.
   • Stir in the salt, black pepper, garlic powder, and onion powder.
3. Assemble the Casserole:
   • Pour the soup mixture over the rice in the skillet. Stir well to combine.
   • Stir in the cooked chicken and the frozen peas and carrots (if using).
   • Transfer the entire mixture from the skillet into your prepared 9×13 inch baking dish. Spread it evenly.
4. Bake (Initial):
   • Cover the baking dish tightly with aluminum foil.
   • Bake for 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed. The exact time will depend on your oven and the type of rice.
5. Add Cheese & Finish Baking:
   • Remove the casserole from the oven. Uncover it.
   • Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
   • Return the baking dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. If you want a more golden crust, you can turn on the broiler for the last 1-2 minutes, but watch it very carefully to prevent burning.
6. Rest & Serve:
   • Once done, remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the liquids to set and makes it easier to scoop.
   • Garnish with fresh chopped parsley before serving.

Tips and Variations:

• Protein: Instead of chicken, you can use cooked turkey, or even cooked ham.
• Vegetables: Feel free to add other vegetables like diced celery, bell peppers, or corn. Sauté tougher vegetables with the onion, and add softer ones like corn or bell peppers with the chicken.
• Cheese: Experiment with different cheeses! Mozzarella, Monterey Jack, Gruyere, or a blend of Italian cheeses would also be delicious.
• Creaminess Boost: For an even richer casserole, stir in ½ cup of grated Parmesan cheese into the soup mixture.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a little kick.
• Herbs: Besides parsley, you can add dried thyme, rosemary, or a poultry seasoning blend to the rice mixture for more depth of flavor.
• Crunchy Topping: For a different texture, you can mix the shredded cheese with 1 cup of crushed butter crackers (like Ritz) or breadcrumbs before sprinkling on top.
• Make Ahead: You can assemble the casserole (without the cheese topping) and refrigerate it for up to 24 hours. When ready to bake, add about 15-20 minutes to the covered baking time. Let it come closer to room temperature before baking for best results.

Enjoy your delicious homemade Cheesy Chicken and Rice Casserole!