Creamy Chicken and Rice Casserole – The Ultimate Comfort Food!
This Creamy Chicken and Rice Casserole is a classic comfort food that’s easy to make and perfect for busy weeknights. With tender chicken, fluffy rice, and a creamy, cheesy sauce, it’s a guaranteed family favorite.
Ingredients
- Boneless skinless chicken breasts – 1 lb (450g). I always choose organic chicken for the best flavor and tenderness.
- Uncooked white rice – 1 cup. Stick with long grain rice for a fluffy texture!
- Chicken broth – 2 cups. I love using Swanson or homemade broth for extra depth of flavor.
- Cream of chicken soup – 1 can 10.5 oz. This is a key ingredient for creaminess, and I prefer Campbell’s for its consistent quality.
- Sour cream – 1 cup. Full-fat sour cream gives the best richness to the dish.
- Shredded cheddar cheese – 1 cup divided. Use sharp cheddar for a robust cheese flavor.
- Onion – 1/2 cup diced. A sweet onion works wonders here for its flavor.
- Garlic – 2 cloves minced. Fresh garlic really elevates the dish—don’t skip it!
- Garlic powder – 1 tsp. It adds a nice depth; I always keep a jar handy!
- Paprika – 1 tsp. For a touch of warmth and lovely color.
- Salt and pepper – to taste. Always a must to season your dish perfectly!
- Fresh parsley – chopped for garnish. It adds a pop of color and fresh flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to keep everything from sticking.
- In a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, paprika, salt, and pepper until smooth and creamy.
- Layer the uncooked rice evenly at the bottom of your prepared baking dish; this will soak up all that delicious flavor!
- Place the boneless chicken breasts on top of the rice. No need to worry about perfection here—just make sure they’re spread evenly.
- Spread the creamy soup mixture over the chicken, making sure to cover it completely.
- Pour the chicken broth evenly over the entire casserole, which is crucial for cooking the rice just right.
- Cover the baking dish tightly with aluminum foil and pop it in the preheated oven for 1 hour. Your kitchen will start smelling amazing!
- After 1 hour, carefully remove the foil and sprinkle half of the shredded cheddar cheese on top of the casserole. It’s time for some gooey goodness!
- Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Once done, take it out of the oven and let it rest for about 5 minutes before serving. This helps the flavors set!
- Garnish with chopped parsley, and enjoy this creamy, cheesy delight warm!
Notes
- Chicken: You can use other cuts of chicken, but adjust cooking time accordingly.
- Rice: Use long-grain brown or wild rice for a healthier option, but increase cooking time. Avoid short-grain rice, as it will become mushy.
- Soup: Substitute with other cream-of soups, such as cream of mushroom or broccoli.
- Vegetables: Add chopped broccoli florets, peas, or a bag of frozen mixed vegetables for a more complete meal.
- No Peeking: It’s important not to lift the foil while baking to allow the steam to cook the chicken and keep it moist.
Nutrition
- Serving Size: 1/6 of recipe Calories: 400 Sugar: 5g Sodium: 700mg Fat: 15g Saturated Fat: 8g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 45g Fiber: 2g Protein: 30g Cholesterol: 80mg