Description
This creamy chicken and rice casserole is a comforting dish perfect for any family dinner. Loaded with flavors and creamy textures, it’s sure to please!
Ingredients
Scale
- 2 cups cooked white rice
- 2 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped onion (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Cooking spray or butter (for greasing baking dish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, thyme, salt, and pepper.
- Fold in shredded chicken, cooked rice, chopped onion, cheddar cheese, and Parmesan cheese until well combined.
- Spread the mixture evenly into the baking dish. Top with additional cheddar cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes, until bubbly and golden on top.
- Let rest for 10 minutes before serving.
- Garnish with chopped fresh parsley and serve warm.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables, like peas or bell peppers, to the mixture for more flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg