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Creamy Chicken and Rice Casserole

A comforting and creamy chicken and rice casserole that brings warmth and smiles, perfect for family gatherings or busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked rice (white or brown)
  • 2 cups cooked, shredded chicken rotisserie chicken works great
  • 1 can (10.5 oz) cream of mushroom soup or homemade version
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup sour cream or Greek yogurt for a healthier twist
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional, for topping)

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C) and let it warm up while you prep the casserole.
  2. Combine Ingredients: In a large mixing bowl, stir together the cooked rice, shredded chicken, cream of mushroom soup, chicken broth, frozen mixed vegetables, sour cream, garlic powder, onion powder, salt, and black pepper. Mix well until everything is well combined.
  3. Transfer to Baking Dish: Grease a 9x13-inch baking dish with a bit of cooking spray or butter. Pour the mixture into the dish and spread it evenly.
  4. Add Cheese (Optional): If using, sprinkle the shredded cheddar cheese on top.
  5. Bake: Place the dish in the preheated oven for about 30-35 minutes, or until the casserole is bubbling and the cheese has melted and turned a light golden brown.
  6. Cool and Serve: Let it cool for 5-10 minutes before serving.

Notes

Use room temperature ingredients for a smoother mix. This casserole can be made a day in advance and stored in the fridge until ready to bake.