Description
A rich and creamy chicken and rice casserole that’s perfect for busy weeknights. This one-dish wonder combines tender chicken, fluffy rice, and a luscious creamy sauce, all baked to golden perfection. It’s easy to prepare and loved by the whole family.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- 1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, paprika, salt, and pepper. Mix until smooth.
- 3. Stir in the uncooked rice, chopped onion, minced garlic, and chicken pieces. Pour the mixture into the prepared baking dish and spread evenly.
- 4. Cover the dish with foil and bake for 45 minutes.
- 5. Remove the foil, stir the casserole gently, then top with shredded cheddar cheese and Parmesan cheese.
- 6. Drizzle the melted butter over the top.
- 7. Return to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rice is tender and the top is golden and bubbly.
- 8. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
For a lower-fat version, you can use reduced-fat soups and Greek yogurt instead of sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven with a splash of broth.
Nutrition
- Calories: 420 kcal
- Sugar: 2 g
- Fat: 18 g
- Carbohydrates: 38 g
- Protein: 28 g