Description
This comforting Chicken and Rice Casserole combines tender cooked chicken, fluffy long-grain white rice, and a creamy blend of sour cream and cream of chicken soup, all baked together with melted cheddar and mozzarella cheese. Aromatic onions, garlic, and spices add depth to this hearty, satisfying dish perfect for family dinners.
Ingredients
Scale
Protein and Dairy
- 2 cups cooked chicken (shredded or cubed)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
Grains
- 1 1/2 cups long-grain white rice (uncooked)
Broth and Liquids
- 3 cups chicken broth
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or casserole dish to prevent sticking during baking.
- Cook the Rice: In a medium saucepan, bring 3 cups of chicken broth to a boil. Stir in the uncooked rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is fully cooked. Remove from heat and set aside.
- Sauté the Onion and Garlic: Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 4-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Mix the Casserole Base: In a large mixing bowl, combine the cooked chicken, cooked rice, sautéed onion and garlic, sour cream, cream of chicken soup, milk, 1 cup of cheddar cheese, dried thyme, paprika, salt, and pepper. Stir all ingredients together until the mixture is well combined.
- Assemble the Casserole: Spread the chicken and rice mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese evenly on top of the casserole.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley. Serve the casserole hot as a comforting main dish.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- Substitute cream of mushroom soup or cream of celery soup if preferred.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- To add vegetables, consider stirring in peas, carrots, or bell peppers before baking.
- The casserole can be made ahead, assembled, and refrigerated before baking; increase baking time slightly if baking straight from the fridge.
- Allow casserole to rest before serving to help it set for easier slicing.
