Friendly Chicken & Rice Casserole
A comforting and versatile dish perfect for busy weeknights, made with simple ingredients and ideal for using leftover chicken.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Leftover chicken works great!
- 1 cup uncooked long grain white rice
- 1 can cream of mushroom soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 2 cups chicken broth
- 1/2 cup sour cream
Seasonings
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Topping (optional)
- 1 cup shredded mild cheddar cheese Sprinkle on top before the final baking
Instructions
Preparation
- Preheat your oven to 350°F.
- Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of celery soup, chicken broth, sour cream, onion powder, garlic powder, and black pepper. Stir until well mixed.
- Spread the shredded chicken evenly in the bottom of the baking dish.
- Pour the rice mixture over the chicken and spread it out evenly.
- Cover the dish tightly with aluminum foil.
Cooking
- Bake for 1 hour.
- After 1 hour, remove the foil, sprinkle the cheese on top if using, and return to the oven uncovered for another 10 to 15 minutes until the cheese melts and the top is lightly golden.
- Let it rest for 5 to 10 minutes before serving.
Notes
For extra flavor, try adding sautéed onions or bell peppers to the rice mixture. Add cayenne pepper or chopped jalapeños for a bit of spice. Check the rice after 1 hour of baking; if not tender, bake longer. Store leftovers tightly covered in the refrigerator for 3 to 4 days or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 6gSodium: 720mgFiber: 2gSugar: 1g
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