Creamy Chicken and Rice Casserole
A comforting, weeknight-friendly casserole featuring tender chicken, creamy sauce, and fluffy rice baked together until bubbling and golden. Easy to customize with pantry staples, this dish delivers warmth in every bite and leaves you with little cleanup.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 cup cream of chicken soup (or homemade equivalent)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- salt, to taste
- freshly ground black pepper, to taste
- 1 tsp paprika (optional)
- chopped parsley for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart to 3-quart baking dish.
- In a skillet over medium heat, melt the butter. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3–4 minutes.
- In a large bowl, whisk together the chicken broth, cream of chicken soup, sour cream, and milk until smooth.
- Stir in the shredded chicken, uncooked rice, sautéed onion and garlic, paprika (if using), salt, and pepper. Mix until well combined.
- Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish tightly with foil and bake for 60–75 minutes, or until the rice is tender and the liquid is absorbed. If you like a crisper top, remove the foil for the last 10 minutes of baking.
- Let the casserole rest for about 5–10 minutes before serving. Garnish with chopped parsley if you like a splash of color.