Description
A comforting and creamy chicken and rice casserole loaded with tender chicken, fluffy rice, sautéed onions and garlic, and a cheesy topping. This hearty dish is perfect for a weeknight family dinner, baked to perfection with a golden, bubbly cheese crust and garnished with fresh parsley.
Ingredients
Scale
Chicken and Rice Mixture
- 2 cups cooked chicken (shredded or cubed)
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken broth
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Dairy and Soup
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
For Garnish
- Fresh parsley, chopped
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish to prevent sticking.
- Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Stir in the uncooked long-grain rice, then reduce the heat to low. Cover and let it simmer for 15-18 minutes or until the rice is fully cooked and fluffy. Remove from heat and set aside.
- Sauté the Onion and Garlic: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat.
- Mix the Casserole Base: In a large mixing bowl, combine the cooked chicken, cooked rice, sautéed onion and garlic, sour cream, cream of chicken soup, milk, 1 cup of shredded cheddar cheese, dried thyme, paprika, salt, and pepper. Stir until all ingredients are well incorporated.
- Assemble the Casserole: Spread the chicken and rice mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of shredded mozzarella evenly over the top.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese topping is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy!
Notes
- You can substitute cooked rotisserie chicken for ease and flavor.
- If you prefer a crispier top, broil the casserole for 2-3 minutes at the end of baking but watch carefully to prevent burning.
- Use low-fat sour cream and cheese to reduce calories and fat if desired.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
- Feel free to add vegetables like peas or mushrooms for extra nutrition and texture.
