Creamy Chicken and Rice Casserole

Introduction

Creamy Chicken and Rice Casserole is the kind of comfort food classic that never goes out of style. Tender chunks of chicken, fluffy rice, vegetables, and a rich creamy sauce all bake together in one dish, creating a hearty meal that’s as cozy as it is delicious. It’s the kind of recipe that warms both the kitchen and the soul, perfect for family dinners, potlucks, or when you need an easy make-ahead dish.

What makes this casserole special is its simplicity and flexibility. It can be prepared with pantry staples, dressed up with fresh herbs, or made in advance for busy nights. The flavors are mild yet satisfying, making it a hit with both adults and kids alike.

Why I Love This Recipe

I love this recipe because it’s practical, comforting, and endlessly customizable. On busy nights, it’s a lifesaver—I can prep it ahead of time, pop it in the oven, and have a filling dinner ready without fuss. It also reheats beautifully, which means leftovers taste just as good the next day.

It’s also a dish that makes everyone feel at home. Whether served at a family gathering, as a freezer meal for a friend, or as a weeknight dinner, this casserole always delivers warmth and comfort.

Why It’s a Must-Try Dish

This casserole is a must-try because it’s:

• One-dish convenience—protein, starch, and veggies all in one.
• Creamy and comforting—perfect for cozy dinners.
• Family-friendly—a dish loved by picky eaters and foodies alike.
• Make-ahead & freezer-friendly—great for meal prepping.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories: ~420 per serving (varies by ingredients used)

Cuisine and Course

• Cuisine: American Comfort Food
• Course: Main Course, Dinner

Ingredients

Main Ingredients:

• 2 cups cooked chicken (shredded or cubed, rotisserie works great)
• 1 cup long-grain white rice (uncooked)
• 1 ½ cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
• 1 cup sour cream (or Greek yogurt for lighter version)
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots (or mixed vegetables)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme (optional)
• Salt and black pepper, to taste

For Topping (optional but delicious):

• ½ cup breadcrumbs or crushed Ritz crackers
• 2 tbsp melted butter

Simple Cooking Directions

1. Mix cooked chicken, uncooked rice, broth, soup, sour cream, vegetables, and seasonings.
2. Transfer to casserole dish, top with cheese (and breadcrumb topping if using).
3. Bake until rice is tender, cheese is melted, and top is golden.

Step-by-Step Recipe Preparation

Step 1: Prepare the Base

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish.
3. In a large bowl, combine cooked chicken, uncooked rice, chicken broth, milk, cream of chicken soup, sour cream, onion, vegetables, garlic powder, onion powder, thyme, salt, and pepper. Mix well.

Step 2: Assemble the Casserole

1. Pour mixture into the prepared casserole dish.
2. Spread evenly and sprinkle 1 cup shredded cheddar cheese over the top.
3. If using, mix breadcrumbs with melted butter and sprinkle over cheese.

Step 3: Bake

1. Cover casserole with foil and bake for 35 minutes.
2. Remove foil and bake for an additional 10–15 minutes, until rice is tender and the top is golden brown.

Step 4: Rest and Serve

1. Let casserole sit for 5 minutes before serving (this helps it set).
2. Garnish with fresh parsley or chives, if desired.

How to Serve

• Serve hot as a main course with a side salad, roasted vegetables, or dinner rolls.
• Perfect for potlucks, family dinners, or as a comforting weeknight meal.

Additional Recipe Tips

• Use rotisserie chicken for quick prep.
• If rice isn’t fully tender after baking, cover and cook an additional 5–10 minutes.
• Add extra flavor with sautéed mushrooms, bell peppers, or celery.
• For a lighter version, use Greek yogurt instead of sour cream.

Variations

• Broccoli Chicken Casserole: Replace peas and carrots with broccoli florets.
• Mexican-Style: Add black beans, corn, cumin, and top with pepper jack cheese.
• Cheesy Upgrade: Mix in mozzarella or Monterey Jack for gooey texture.
• Gluten-Free: Use a gluten-free cream soup or make your own.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing (uncooked): Assemble casserole, cover tightly with foil, and freeze up to 2 months. Bake straight from frozen at 350°F, adding 15–20 minutes to cook time.
• Freezing (cooked): Store cooled portions in freezer-safe containers for up to 2 months. Reheat in oven or microwave.

Special Equipment Needed

• 9×13-inch casserole dish
• Mixing bowl
• Aluminum foil

Conclusion

Creamy Chicken and Rice Casserole is the ultimate comfort food classic—warm, creamy, filling, and endlessly versatile. Whether you’re making it for family dinner, meal prep, or freezing it for later, this dish guarantees satisfaction every time. Once you try it, it’s bound to become a regular in your meal rotation

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Creamy Chicken and Rice Casserole

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 6 Calories: 420 per serving

Description

Creamy Chicken and Rice Casserole is the kind of comfort food classic that never goes out of style. Tender chunks of chicken, fluffy rice, vegetables, and a rich creamy sauce all bake together in one dish, creating a hearty meal that’s as cozy as it is delicious.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients:

• 2 cups cooked chicken (shredded or cubed, rotisserie works great)
• 1 cup long-grain white rice (uncooked)
• 1 ½ cups chicken broth
• 1 cup milk
• 1 can (10.5 oz)
• 1 cup sour cream (or Greek yogurt for lighter version)
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots (or mixed vegetables)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme (optional)
• Salt and black pepper, to taste

For Topping (optional but delicious):

• ½ cup breadcrumbs or crushed Ritz crackers
• 2 tbsp melted butter

Instructions

1. Step 1: Prepare the Base : Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. In a large bowl, combine cooked chicken, uncooked rice, chicken broth, milk, cream of chicken soup, sour cream, onion, vegetables, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
2. Step 2: Assemble the Casserole : Pour mixture into the prepared casserole dish. Spread evenly and sprinkle 1 cup shredded cheddar cheese over the top. If using, mix breadcrumbs with melted butter and sprinkle over cheese.
3. Step 3: Bake : Cover casserole with foil and bake for 35 minutes. Remove foil and bake for an additional 10–15 minutes, until rice is tender and the top is golden brown.
4. Step 4: Rest and Serve : Let casserole sit for 5 minutes before serving (this helps it set). Garnish with fresh parsley or chives, if desired.

Keywords: Creamy Chicken and Rice Casserole