Chicken Rice Casserole
A creamy and comforting chicken rice casserole that's simple to make and perfect for family bonding. Enjoy the nostalgic flavors of tender chicken, rice, and cheese in under an hour.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken is a quick option)
- 1 cup uncooked long-grain rice (brown rice adds a nutty flavor and texture)
- 4 cups chicken broth (low-sodium for a healthier twist)
- 1 can cream of chicken soup (or homemade if you’re feeling adventurous)
- 1 cup sour cream (Greek yogurt works as a great substitute for tanginess)
- 1 cup frozen peas and carrots (fresh produce can be used for a seasonal twist)
- 1 cup shredded cheddar cheese (feel free to swap for mozzarella for a milder option)
- Salt and pepper to taste
- Optional: fresh herbs for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, uncooked rice, chicken broth, cream of chicken soup, and sour cream. Stir gently until everything is well mixed.
- Fold in the frozen peas and carrots, seasoning the mixture with salt and pepper to your liking.
- Transfer the mixture into a greased casserole dish, spreading it evenly.
- Top with the shredded cheddar cheese.
Baking
- Bake in your preheated oven for about 35 minutes until the cheese is golden and bubbly.
- Allow the casserole to rest for 5-10 minutes before serving.
Notes
For a healthier version, substitute half of the sour cream with Greek yogurt. You can add seasonal vegetables like mushrooms or asparagus for varying flavors.