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creamy chicken and rice casserole recipe - Creamy Chicken and Rice Casserole served in a white bowl overhead view
Chloe

Creamy Chicken and Rice Casserole

creamy chicken and rice casserole recipe made easy at home. The ultimate comfort food—tender chicken, fluffy rice, and a velvety cheese sauce baked to golden
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

Main
  • 2 cups cooked chicken breast shredded or diced
  • 1 cup long-grain white rice uncooked, rinsed
  • 1 can (10.5 oz) condensed cream of chicken soup not diluted
  • 1 cup chicken broth low-sodium preferred
  • 1/2 cup sour cream full-fat for creaminess
  • 1/2 cup whole milk
  • 1 cup shredded sharp cheddar cheese divided (3/4 cup for inside, 1/4 cup for top)
  • 1/2 cup diced carrot about 1 medium carrot
  • 1/2 cup frozen peas thawed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/2 tsp salt adjust based on broth sodium

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large bowl, whisk together the condensed soup, chicken broth, sour cream, milk, garlic powder, onion powder, thyme, salt, and pepper until smooth.
  3. Stir in the uncooked rice, shredded chicken, diced carrot, thawed peas, and 3/4 cup of the shredded cheddar cheese. Mix until everything is evenly coated.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer. Cover tightly with aluminum foil and bake for 25 minutes.
  5. Remove foil, sprinkle the remaining 1/4 cup cheese over the top, and return to the oven uncovered for 5-10 minutes until bubbly and golden on top. Before serving, check that the casserole has reached an internal temperature of 165°F (74°C) in the center. Let stand 5 minutes before serving.