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Creamy Chicken and Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 198 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Creamy Chicken & Rice Casserole is a comforting and hearty one-dish meal featuring tender shredded chicken, creamy soups, flavorful seasonings, and cheesy rice, all baked to perfection with a crunchy breadcrumb topping. Perfect for family dinners, it combines ease of preparation with satisfying flavors and textures.

Ingredients

Chicken & Rice Mixture

  • 2 cups cooked chicken (shredded or cubed)
  • 1 cup uncooked long-grain rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese

Topping

  • Extra shredded cheddar cheese (about 1/2 cup for topping)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp butter (melted)

Instructions

  1. Prepare the oven and dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish thoroughly with cooking spray or butter to prevent sticking and ease serving.
  2. Mix ingredients for the casserole base: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir well until the mixture is smooth and fully incorporated.
  3. Add chicken and cheese: Fold in the cooked chicken and 1 cup of shredded cheddar cheese. Mix gently but thoroughly to ensure the chicken and cheese are evenly dispersed throughout the rice mixture.
  4. Transfer to casserole dish: Pour the prepared mixture into the greased casserole dish, smoothing it out to create an even layer.
  5. Add cheese topping: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole to create a cheesy crust.
  6. Prepare breadcrumb topping: In a small bowl, combine the panko breadcrumbs with the melted butter. Mix well until the crumbs are fully coated, then sprinkle this mixture evenly over the cheese layer for a crunchy finish.
  7. Bake covered then uncovered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking uncovered for an additional 15 minutes or until the rice is fully cooked, tender, and the top has turned golden brown and crisp.
  8. Cool and serve: Allow the casserole to cool slightly before serving to let it set. Serve warm alongside a fresh salad or steamed vegetables to create a balanced meal.

Notes

  • You can substitute cream of chicken and mushroom soups with homemade white sauce for a fresher taste.
  • Use leftover cooked chicken to make this dish faster and easier.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes with the other seasonings.
  • Panko breadcrumbs mixed with butter give a nice crunch, but you can use crushed crackers or regular breadcrumbs as alternatives.
  • For a dairy-free version, substitute milk, cheese, and butter with plant-based alternatives.

Find it online: https://slsrecipes.com/creamy-chicken-and-rice-casserole-recipe/