Chicken and Rice Casserole
A comforting and creamy chicken and rice casserole baked to perfection with tender chicken, fluffy rice, and a rich, savory sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup milk
- 10.5 oz condensed cream of chicken soup 1 can
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup breadcrumbs optional, for topping
- 1 tablespoon butter, melted optional, for topping
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.
- Add chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes. Season with salt, pepper, and thyme.
- In a large bowl, whisk together chicken broth, milk, cream of chicken soup, and sour cream until smooth.
- Stir uncooked rice into the soup mixture, then add the cooked chicken and onion mixture. Fold in 0.5 cup of shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Cover with aluminum foil and bake for 35 minutes.
- Remove foil, stir gently, and sprinkle remaining 0.5 cup cheese on top. If using, mix breadcrumbs with melted butter and sprinkle over the casserole.
- Return to oven, uncovered, and bake for an additional 10-15 minutes, or until rice is tender and top is golden and bubbly.
- Let cool for 5-10 minutes before serving.
Notes
For a richer flavor, substitute half-and-half for milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.