5 from 131 votes
Chicken and Rice Casserole
Chicken and Rice Casserole combines seasoned chicken breast with tender baked rice, mushrooms, onions, and a creamy sauce made from sour cream and chicken stock. The baking process melds flavors and results in a comforting, hearty main dish with a savory, creamy texture balanced by herbs and spices.
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings:
6
servings
Calories:
439 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 cup long grain white rice uncooked
- 3 cups chicken stock divided
- 1 tablespoon butter cut into small pieces
- 1 teaspoon Italian seasoning divided
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 ½ pounds chicken breast boneless, skinless
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 16 ounces mushrooms sliced
- 2 garlic minced, cloves
- 8 ounces sour cream full-fat
Instructions
- Preheat the oven to 350˚F. In a 9 by 13 inch oven-safe baking pan, combine rice, 1 cup chicken stock, butter, ½ teaspoon Italian seasoning and a pinch of salt and pepper. Cover tightly with foil and bake for 30 minutes.
- Meanwhile, season the chicken with salt, pepper, paprika and remaining Italian seasoning. Add oil to a medium skillet over medium-high heat. Once the oil is shimmering, add chicken and cook for about 5 minutes, flipping halfway through, or until golden brown all over, but not yet cooked through. Remove from pan and cut into small cubes.
- To the same skillet, add onion and cook for 5 minutes. Season with salt and pepper. Add mushrooms and cook for 10 minutes, until they are no longer giving off moisture. Add garlic and cook for 1 more minute, until fragrant.
- Add remaining 2-3 cups chicken stock and sour cream and bring to a gentle simmer. Once it reaches a simmer, stir in the reserved chicken and remove from heat.
- Once rice is done cooking in the oven, uncover and pour the creamy mushroom and chicken mixture on top. Cover again and return to the oven for 15 minute, until the chicken is cooked through and the casserole sauce is thickened. Serve warm.
Cup of Yum
To Freeze Casserole
- If you wish to make this casserole ahead, instead of baking right away, let the casserole cool to room temperature then cover tightly with a layer of foil and plastic wrap and freeze. When ready to serve, let the frozen casserole defrost overnight in the fridge. Remove and discard the plastic wrap and bake (covered) in a 350˚F oven for about 30 minutes, or until heated through.
Notes
- Adjust chicken stock between 3 and 4 cups for a balanced creaminess and proper rice cooking.
- Use a disposable aluminum foil pan for freezing the casserole directly in the baking dish for easy storage and reheating.
- Partially bake rice before adding the sauce and chicken mixture to ensure tender, fully cooked rice without sogginess.
Nutrition Information
Calories
439kcal
(22%)
Carbohydrates
37g
(12%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
105mg
(35%)
Sodium
587mg
(24%)
Potassium
952mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
422IU
(8%)
Vitamin C
5mg
(6%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 439
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 587mg | 24% |
| Potassium | 952mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.