Description
This classic chicken and rice casserole is the ultimate comfort food—creamy, cheesy, and packed with flavor in every bite. With tender chicken, fluffy rice, and a rich, savory sauce baked to golden perfection, it’s the kind of dish that brings everyone to the table. Perfect for weeknight dinners or cozy weekends, it’s easy to make and even easier to love.
Ingredients
2 cups cooked white rice (long-grain or jasmine)
2 cups shredded cooked chicken (rotisserie works great!)
1 cup frozen peas and carrots, thawed
1 small onion, finely chopped
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
1 tablespoon olive oil
Optional topping: 1/2 cup crushed Ritz crackers or breadcrumbs
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
Sauté the aromatics:
In a skillet over medium heat, add olive oil and cook the chopped onion until soft and translucent, about 4–5 minutes.
Mix the base:
In a large mixing bowl, combine cooked rice, shredded chicken, sautéed onion, thawed peas and carrots, cream of chicken soup, sour cream, 1 cup shredded cheddar, garlic powder, onion powder, paprika, salt, and pepper. Mix everything until well combined.
Transfer to baking dish:
Pour the mixture into the prepared baking dish and spread it evenly.
Add toppings:
Sprinkle extra cheese and crushed crackers or breadcrumbs over the top for a crunchy, golden finish.
Bake:
Bake uncovered for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.
Cool slightly before serving:
Let it sit for 5–10 minutes to set. Serve warm and enjoy!
Notes
No cooked rice? Use 1 cup of uncooked long-grain white rice and increase the liquid (add 1 cup chicken broth). Bake covered for 45–50 minutes.
Add heat: Stir in 1/4 tsp cayenne pepper or a dash of hot sauce for a spicy twist.
Veggie swap: Use broccoli, spinach, or green beans if you don’t have peas and carrots.
Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop (approx. 1/6 of dish)
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg