Chicken and Rice Casserole

 

Looking for a cozy and simple meal that the whole family will love? Chicken and Rice Casserole is the answer! This dish is warm, filling, and easy to prepare, making it perfect for any night of the week.

Why Make This Recipe

This casserole is a great way to use leftover chicken, and it’s packed with flavor. You can have it on the table in no time, and it’s a wonderful one-dish meal. Plus, the creamy texture and crispy top will keep everyone coming back for more!

How to Make Chicken and Rice Casserole

Ingredients:

  • 2 cups uncooked white rice
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can (10.75 oz) cream of chicken soup
  • 1 can (10.75 oz) cream of celery soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup frozen mixed vegetables, thawed
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter, melted
  • Fresh parsley, chopped for garnish

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large baking dish, combine uncooked rice and chicken broth. Stir to ensure the rice is evenly distributed.
  3. In a bowl, mix together the cooked chicken, cream of chicken soup, cream of celery soup, sour cream, garlic powder, onion powder, salt, and pepper. Fold in the thawed mixed vegetables.
  4. Spread the chicken mixture over the rice in the baking dish. Cover tightly with aluminum foil.
  5. Bake for 60 minutes, or until the rice is tender and most of the liquid is absorbed.
  6. Remove the foil, sprinkle breadcrumbs mixed with melted butter over the top, and bake uncovered for an additional 10-15 minutes, until the top is crispy and golden.
  7. Garnish with chopped parsley before serving.

How to Serve Chicken and Rice Casserole

Serve the casserole hot right out of the oven. It pairs beautifully with a simple green salad or some crusty bread. Everyone will love digging into this hearty dish!

How to Store Chicken and Rice Casserole

You can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the oven at 350°F until warmed through.

Tips to Make Chicken and Rice Casserole

  • Switch up the veggies based on what you have at home.
  • You can use brown rice, but you’ll need to cook it longer.
  • For a little kick, add some hot sauce or red pepper flakes to the mixture.

Variation

Try adding different types of cheese on top before baking for a cheesy twist!

FAQs

Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time since brown rice takes longer to cook.

Can I make this casserole ahead of time?
Absolutely! You can assemble it and refrigerate it for up to a day before baking.

What if I don’t have cream of celery soup?
You can substitute it with an extra can of cream of chicken soup or use cream of mushroom soup instead.

 

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