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Creamy Chicken and Rice Casserole

A warm and comforting casserole featuring tender chicken, creamy sauce, and fluffy rice, perfect for family meals.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced
  • 1 cup white rice, uncooked
  • 2 cups chicken broth or homemade stock
  • 1 cup cream of mushroom soup store-bought or homemade
  • 1 cup frozen peas and carrots optional
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or your favorite herbs
  • to taste Salt and pepper
  • 1 cup shredded cheese cheddar works wonders
  • 2 tablespoons olive oil
  • to taste Fresh parsley, chopped for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the rice according to package instructions if not using pre-cooked rice. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic for about 3-4 minutes until soft.
  4. Mix in the broth, cream of mushroom soup, and thyme to the skillet. Stir until well combined, simmering for about 5 minutes.
  5. In a large bowl, combine the cooked chicken, rice, and optional peas and carrots. Pour the creamy mixture over it and gently mix.
  6. Transfer the mixture to a greased casserole dish and spread it evenly.
  7. Top with shredded cheese.
  8. Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes.
  9. Let it sit for a few minutes before serving.

Notes

Use room temperature ingredients for best results. You can replace the cream of mushroom soup with a homemade version. For a vegan version, use chickpeas or tofu and plant-based cream soup.