This Creamy Chicken and Rice Casserole is a heartwarming dish that brings together tender chicken, fluffy rice, and a velvety sauce. Topped with melted cheese, it’s a one-pan meal that promises comfort in every bite.
Perfect for busy weeknights or casual family dinners, this casserole is as easy to make as it is delicious. Customize it with your favorite vegetables or spices to make it uniquely yours. Pair it with a crisp side salad or warm rolls for a complete and satisfying meal.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 medium onion, finely chopped
- 1 cup frozen peas and carrots mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
Directions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, combine chicken broth, cream of mushroom soup, cream of chicken soup, sour cream, and milk. Mix until smooth.
- Spread the uncooked rice evenly in the prepared baking dish.
- Pour half the soup mixture over the rice, ensuring all rice is coated.
- Layer the cubed chicken over the rice. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.
- Add the peas and carrots evenly over the chicken.
- Pour the remaining soup mixture over the chicken and vegetables.
- Cover the dish tightly with aluminum foil and bake for 40-45 minutes.
- Remove foil, sprinkle with Parmesan and cheddar cheese, and return to the oven uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 360 kcal | Servings: 6 servings