Description
Indulge in the comforting goodness of a creamy chicken and rice casserole, a perfect blend of tender chicken, fluffy rice, mixed vegetables, and a cheesy, flavorful sauce, all baked to golden perfection.
Ingredients
Scale
Main Casserole:
2 cups cooked white rice, 2 cups cooked chicken (shredded or diced), 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, 1/2 cup milk,
For Flavor:
1 small onion (diced), 1 cup frozen mixed vegetables (peas, carrots, corn), 2 tablespoons unsalted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, salt and black pepper to taste,
Topping:
1/2 cup crushed Ritz crackers or breadcrumbs, 2 tablespoons melted butter
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté Onion: In a skillet, melt 2 tablespoons butter and sauté the diced onion until softened, around 5 minutes.
- Mix and Layer: In a large bowl, combine rice, chicken, cream of chicken soup, sour cream, milk, sautéed onion, mixed vegetables, spices, and half of the cheddar cheese. Spread in the baking dish and top with remaining cheese.
- Prepare Topping: Mix crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole.
- Bake: Bake for 30-35 minutes until bubbly and golden. Cool for 5 minutes before serving.
Notes
- You can use cream of mushroom soup as a substitute for cream of chicken.
- Enhance with cooked bacon or fresh parsley for added flavor.
- Freeze assembled casserole for future meals, adjusting bake time accordingly.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
