Description
A comforting casserole featuring tender shredded chicken, creamy rice, and a crispy golden topping, perfect for fall gatherings or weeknight dinners.
Ingredients
- 3 cups cooked white rice (day-old rice works well)
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- 1 1/2 cups shredded cheddar or mozzarella cheese
- 1/2 cup melted butter
- 1 cup panko breadcrumbs or crushed Ritz crackers for topping
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Sauté the chopped onion and garlic in a tablespoon of butter until softened, about 3–4 minutes.
- Mix in a large bowl the cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, sautéed onion and garlic, frozen veggies (if using), thyme, paprika, salt, and pepper. Stir in half of the shredded cheese until evenly mixed.
- Transfer the mixture evenly into the prepared baking dish.
- Make the topping by mixing the panko breadcrumbs or crushed crackers with the melted butter and remaining cheese. Sprinkle it evenly over the rice mixture.
- Bake uncovered for 25–30 minutes, until the topping is golden and the casserole is bubbling.
- Rest for 5–10 minutes before serving. Garnish with fresh parsley.
Notes
Use undercooked rice if prepared specifically for this recipe, and leftover rotisserie chicken works beautifully. For a saucier casserole, stir in an extra 1/4 to 1/2 cup of milk or chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American