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–+ servings

GRANDMA’S CHICKEN CASSEROLE

A comforting, creamy chicken casserole layered with tender shredded chicken, vegetables, rice, and a golden breadcrumb-cheese topping — a classic family favorite that’s easy to assemble and bakes in under an hour.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 3 cup cooked shredded chicken about 1.5 lb cooked chicken
  • 2 cup cooked white rice long-grain or leftover rice
  • 1.5 cup sour cream
  • 1 cup milk whole or 2% for creaminess
  • 2 cup shredded cheddar cheese divided, 1 cup mixed into casserole, 1 cup for topping
  • 1 cup frozen peas and carrots thawed
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 cup plain breadcrumbs for topping
  • 2 tbsp butter melted, to toss with breadcrumbs
  • 1 tbsp chopped fresh parsley optional garnish

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or a little butter.
  • In a large bowl, combine the shredded chicken, cooked rice, sour cream, milk, and 1 cup of the shredded cheddar cheese. Stir until evenly mixed.
  • Fold in the thawed peas and carrots. Season the mixture with salt, pepper, and garlic powder, tasting and adjusting seasoning as needed.
  • Transfer the chicken and rice mixture to the prepared baking dish, spreading it into an even layer.
  • In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the remaining 1 cup of shredded cheddar over the casserole, then evenly top with the buttered breadcrumbs.
  • Bake uncovered in the preheated oven for 35 to 45 minutes, until the casserole is bubbly and the topping is golden brown.
  • Remove from the oven and let rest for 5 to 10 minutes before serving to allow the casserole to set.
  • Garnish with chopped fresh parsley if desired, then serve warm. Store leftovers covered in the refrigerator for up to 3 days.

Notes

For a lighter version, substitute Greek yogurt for the sour cream and use low-fat milk. You can swap rice for cooked egg noodles or add sautéed mushrooms for extra flavor.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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