Description
Indulge in the ultimate comfort food with this creamy chicken and rice casserole. A hearty and satisfying dish that’s perfect for family dinners or potlucks.
Ingredients
Scale
For the Casserole:
- 2 cups cooked chicken breast (shredded)
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen mixed vegetables (optional)
For the Topping:
- 1 cup crushed Ritz crackers or panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Casserole: In a large mixing bowl, combine shredded chicken, cooked rice, cream of chicken soup, sour cream, cheddar cheese, milk, garlic powder, onion powder, salt, pepper, and mixed vegetables if using. Stir until fully combined. Spread the mixture evenly in the prepared baking dish.
- Add the Topping: In a small bowl, mix crushed crackers or panko with melted butter, then sprinkle over the casserole.
- Bake: Bake for 25–30 minutes, or until hot and bubbly with a golden topping.
Notes
- For extra flavor, add a sprinkle of paprika or dried parsley over the topping before baking.
- This casserole freezes well—assemble it without the topping, freeze, then bake with fresh topping when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
