Ah, the ultimate comfort food classic—Chicken and Rice Casserole! 🍗🍚 It’s creamy, hearty, and perfect for an easy weeknight dinner or cozy family meal. Here’s a reliable, flavorful recipe:
Chicken and Rice Casserole
Serves 4–6
Ingredients
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 small onion, finely chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1–2 cups shredded cheese (cheddar or a blend)
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Optional topping: breadcrumbs or crushed crackers for crunch
Instructions
- Preheat oven:
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix the casserole:
- In a large bowl, combine uncooked rice, chicken, onion, mixed vegetables, soup, chicken broth, milk, butter, garlic powder, paprika, salt, and pepper. Stir until everything is well mixed.
- Assemble in baking dish:
- Pour mixture into the prepared dish. Smooth the top.
- Sprinkle 1 cup of cheese over the top. Optionally, add breadcrumbs or crushed crackers for extra crunch.
- Bake:
- Cover with foil and bake 40–45 minutes.
- Remove foil and bake another 10–15 minutes, until rice is tender and cheese is melted and bubbly.
- Serve:
- Let casserole rest 5–10 minutes before serving to firm up slightly.
✅ Pro tips:
- Use chicken thighs for extra flavor and moisture.
- Swap cream of mushroom soup with homemade cream sauce for a fresher taste.
- Add sautéed garlic or herbs (thyme, parsley) for extra depth.
If you want, I can give a “loaded” version with bacon, broccoli, and extra cheese—basically the ultimate indulgent twist on this classic.
Do you want me to do that?
