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–+ servings

CREAMY CHICKEN & RICE CASSEROLE

A comforting, creamy chicken and rice casserole baked until bubbly with a golden cheese topping. Easy weeknight meal that reheats well.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

Main Ingredients

  • 3 cups cooked shredded chicken rotisserie or leftover, skin removed
  • 2 cups cooked white rice long-grain or jasmine
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream or plain Greek yogurt
  • 1.5 cups shredded cheddar cheese divided
  • 0.5 cup milk whole or 2%
  • 2 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon black pepper
  • 0.75 teaspoon salt adjust to taste
  • 0.5 cup panko breadcrumbs optional for topping

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  • In a large bowl, combine the cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper. Stir until smooth.
  • Add the cooked shredded chicken, cooked rice, and 1 cup of shredded cheddar to the bowl. Mix until everything is evenly coated with the creamy sauce.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Sprinkle the remaining 0.5 cup shredded cheddar and panko breadcrumbs evenly over the top.
  • Bake uncovered for 30–35 minutes, until the casserole is bubbly and the topping is golden brown. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
  • Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

This casserole can be made a day ahead and reheated. For a lighter version, use low-fat milk and Greek yogurt in place of sour cream.
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