CREAMY CHICKEN & RICE CASSEROLE DELIGHT

Name: CREAMY CHICKEN & RICE CASSEROLE DELIGHT
Prep time: 20 min
Cook time: 50 min
Yield: 8 people
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 onion, chopped; 1 (10.75 ounce) can condensed cream of chicken soup; 2 cloves garlic, minced; 1 cup chicken broth; ½ cup sour cream; 1 cup cooked rice (long-grain or instant); 1 cup frozen peas (or mixed vegetables); 1 cup shredded cheddar cheese, divided; salt and pepper to taste; Optional topping: French fried onions

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Prep Time
20 mins
Cook Time
20 mins
Servings
8 people
Calories
350 kcal
Course
Main Course
Cuisine
American

CREAMY CHICKEN & RICE CASSEROLE DELIGHT

Iris Warren

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This Creamy Chicken & Rice Casserole is the epitome of comfort food. It's a warm, cheesy, and satisfying dish that's perfect for a weeknight dinner or a potluck gathering.

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Ingredients

Servings

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
2 cloves garlic, minced
1 cup chicken broth
½ cup sour cream
1 cup cooked rice (long-grain or instant)
1 cup frozen peas (or mixed vegetables)
1 cup shredded cheddar cheese, divided
salt and pepper to taste
Optional topping: French fried onions

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Instructions

Preheat oven: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Sauté onion and garlic: Add the chopped onion to the skillet and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
Make the sauce: Stir in the condensed cream of chicken soup, chicken broth, and sour cream. Season with salt and pepper to taste. Bring to a simmer.
Combine ingredients: Add the cooked rice and frozen peas (or mixed vegetables) to the skillet. Stir well to combine.
Add chicken and cheese: Return the cooked chicken to the skillet. Stir in ¾ cup of the shredded cheddar cheese.
Pour into baking dish: Pour the chicken and rice mixture into the prepared baking dish.
Top with cheese (and onions): Sprinkle the remaining ¼ cup of shredded cheddar cheese over the top of the casserole. If desired, top with French fried onions.
Bake: Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Cool and serve: Let the casserole cool slightly before serving.

Notes

Chicken: You can also use cooked rotisserie chicken or leftover chicken in this casserole. Shred the chicken and add it to the skillet in step 5.
Rice: You can use long-grain rice, instant rice, or even brown rice in this recipe.
Vegetables: You can add other vegetables to the casserole, such as carrots, celery, or corn.
Cheese: Cheddar cheese is a classic choice, but you can use other cheeses that melt well, such as Monterey Jack or a Mexican blend.
Make-Ahead: You can prepare the casserole ahead of time and refrigerate it until ready to bake. Add a few extra minutes to the baking time if baking from cold.