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Creamy Chicken and Rice Casserole

A comforting and creamy chicken and rice casserole that's perfect for family gatherings and meal trains.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced Rotisserie chicken works great!
  • 1 cup long-grain white rice, rinsed
  • 1 can cream of chicken soup (or homemade) 10.5 oz
  • 2 cups chicken broth Preferably low-sodium
  • 1 cup frozen mixed vegetables Your choice of peas, carrots, corn, etc.
  • 1 cup sour cream For creaminess
  • 1 teaspoon garlic powder For flavor
  • 1 teaspoon onion powder For depth
  • 1 teaspoon dried parsley Optional, for freshness
  • to taste Salt and pepper
Optional Toppings
  • shredded cheese For crispy topping
  • breadcrumbs For crispy topping
  • fresh herbs For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked chicken, long-grain rice, cream of chicken soup, chicken broth, frozen mixed vegetables, sour cream, garlic powder, onion powder, and dried parsley (if using).
  3. Stir until well combined to achieve a thick, creamy consistency.
Baking
  1. Transfer the mixture into a greased 9x13 inch baking dish and spread it out evenly.
  2. Bake uncovered in the preheated oven for 40-50 minutes, or until the rice is tender and the top is lightly golden with bubbly edges.
  3. For a crispy topping, sprinkle shredded cheese or breadcrumbs on top during the last 10 minutes of baking.
  4. If the casserole looks too dry, add a splash of chicken broth.

Notes

Use room temperature ingredients for best mixing. Chop any veggies finely to ensure they cook evenly. This casserole is freezer-friendly and can be prepared as a 'dump' meal.