Description
A comforting and easy-to-assemble chicken and rice casserole that is perfect for fall family dinners.
Ingredients
- 3 cups cooked white rice (cooled)
- 3 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, plus extra for topping
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
- Optional: 1/2 cup breadcrumbs or crushed crackers for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Combine the cooked rice, shredded chicken, thawed vegetables, chopped onion, and minced garlic in a large bowl. Stir gently to mix.
- Whisk together the cream of chicken soup, sour cream, milk, 1 cup cheddar cheese, thyme, salt, and pepper in a separate bowl until smooth.
- Pour the sauce over the rice mixture and fold until everything is evenly coated. Taste and adjust seasoning.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. Sprinkle extra cheddar over the top. If you like a crunchy top, combine breadcrumbs with melted butter and scatter over the cheese.
- Bake for 25–30 minutes or until the casserole is bubbly and the top is golden. Let rest 5–10 minutes before serving so it sets for cleaner slices.
Notes
Use cooled, day-old rice for the best texture. Shred the chicken finely to ensure every bite includes both rice and chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American