Cooking Lucid
Cheesy Baked Chicken and Rice Casserole
A comforting and classic baked chicken and rice casserole, loaded with creamy sauce, tender chicken, and topped with bubbly cheese. This easy one-dish meal is a guaranteed family pleaser.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 6
Ingredients
Step 1 — For the Casserole
- 2 cups cooked chicken, shredded or diced
- 2 cups cooked white rice
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
Step 2 — Optional Topping
- 1/4 cup crushed butter crackers or breadcrumbs
Instructions
- 1
Preheat Oven and Prepare Dish
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2
Combine Ingredients
In a large bowl, combine the cooked chicken, cooked rice, condensed cream of chicken soup, milk, sour cream, fresh parsley, garlic powder, salt, and pepper. Stir until well combined and creamy.
- 3
Assemble Casserole
Spread the mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top. If using, sprinkle crushed butter crackers or breadcrumbs over the cheese.
- 4
Bake
Bake for 30-40 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese is melted and lightly golden brown.
- 5
Rest and Serve
Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly.
Nutrition per serving: 550 cal · 35g protein · 40g carbs · 25g fat
