Chicken and Rice Casserole
A cozy and simple meal that the whole family will love, packed with flavor and easy to prepare.
Servings: 6 servings
Equipment
- Baking Dish
- Mixing Bowl
- Aluminum Foil
Ingredients
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
Instructions
- Preheat your oven to 350°F (175°C).
- In a large baking dish, combine uncooked rice and chicken broth. Stir to ensure the rice is evenly distributed.
- 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.
- Spread the chicken mixture over the rice in the baking dish. Cover tightly with aluminum foil.
- Bake for 60 minutes, or until the rice is tender and most of the liquid is absorbed.
- 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.
- Garnish with chopped parsley before serving.
Notes
Serve hot with a simple green salad or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days.