Description
This creamy chicken and rice casserole is the ultimate comfort food! With tender chicken, fluffy rice, and a rich, creamy sauce, this dish is perfect for a family dinner or meal prep. It’s easy to make, filling, and always a hit! r
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon butter (for greasing the dish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large bowl, mix together the cream of chicken soup, chicken broth, heavy cream, garlic powder, onion powder, thyme, salt, and pepper.
- Add the cooked chicken and uncooked rice to the bowl, stirring to combine.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Cover the dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil, stir the casserole, and top with shredded cheddar cheese.
- Sprinkle breadcrumbs over the cheese if desired.
- Return the casserole to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the top is golden brown.
- Serve hot and enjoy!
Notes
- You can use leftover chicken or rotisserie chicken to make this dish even quicker.
- For a healthier version, use light cream of chicken soup and low-fat cheese.
- If you prefer a crispy topping, bake the casserole uncovered for the entire time.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg