Cheesy Chicken and Rice Casserole
Ingredients:
- 2 cups cooked chicken (shredded or cubed)
- 1 1/2 cups uncooked white rice (or 2 cups cooked rice)
- 1 can (10.5 oz) cream of chicken soup (or you can use cream of mushroom for a different flavor)
- 1 cup sour cream (or Greek yogurt for a healthier option)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup milk (or chicken broth for a deeper flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup frozen peas (optional)
- 1/4 cup breadcrumbs (optional, for a crunchy topping)
- 1 tbsp butter (for greasing the dish)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
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Cook the Rice: If you’re using uncooked rice, cook it according to package instructions. If you’re using leftover cooked rice, you’re good to go!
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Prepare the Casserole Mixture:
- In a large mixing bowl, combine the cream of chicken soup, sour cream (or Greek yogurt), milk (or chicken broth), garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
- Add the shredded or cubed cooked chicken, rice, and peas (if using). Mix until everything is evenly coated in the creamy mixture.
- Stir in the shredded cheddar cheese, reserving a little to sprinkle on top later.
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Assemble the Casserole: Transfer the chicken and rice mixture into the prepared baking dish. Spread it evenly.
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Add Toppings:
- If you want a cheesy top, sprinkle the remaining shredded cheddar cheese over the casserole.
- For extra crunch, sprinkle breadcrumbs over the cheese. You can also drizzle a little melted butter on top of the breadcrumbs for extra crispiness.
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Bake: Bake uncovered for about 25-30 minutes or until the casserole is bubbly and the cheese is melted and golden brown on top.
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Serve: Let the casserole sit for about 5 minutes before serving. This will make it easier to cut into portions.
Optional Variations:
- Veggies: Add other vegetables like chopped broccoli, bell peppers, or mushrooms for some extra flavor and color.
- Spicy: If you like a little heat, you can add some diced green chilies or a dash of cayenne pepper.
- More cheese: Feel free to use a mix of cheeses—mozzarella, Monterey Jack, or even a little Parmesan for a flavor twist.
This casserole is one of those dishes that gets better the next day, so it’s perfect for leftovers. It’s also great for meal prep, as it keeps well in the fridge for a few days!
Let me know how it turns out if you make it! Would you like suggestions for side dishes to serve with it?