Description
A comforting casserole featuring shredded chicken, rice, and a savory blend of cream soups topped with cheese.
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups long-grain white rice, uncooked
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of mushroom soup
- 3 1/2 cups low-sodium chicken stock
- 1 cup whole milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 1/2 cups shredded cheddar or a melty cheese blend
- 2 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: 1/2 cup panko or breadcrumbs for a crunchy top
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
- Sauté the chopped onion in a tablespoon of butter over medium heat until translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
- Combine uncooked rice, shredded chicken, sautéed onion and garlic, frozen vegetables, both soups, chicken stock, milk, dried thyme, paprika, salt, and pepper in a large bowl. Stir until well combined.
- Pour the mixture into the prepared baking dish. Smooth the top with a spatula. Sprinkle shredded cheese evenly over the surface. If you like a crunch, mix panko with melted butter and sprinkle over the cheese.
- Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 15–20 minutes until rice is tender and top is golden and bubbly. If the top browns too quickly, tent with foil.
- Let the casserole rest 10 minutes before serving to allow the rice to set. Garnish with chopped fresh parsley if desired.
Notes
For extra creaminess, stir in 1/2 cup sour cream or Greek yogurt before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American