Creamy Chicken and Rice Casserole Recipe

If you’re looking for a comforting dish that combines simplicity and flavor, this Chicken and Rice Casserole recipe is your answer. It’s a classic chicken recipe that’s perfect for weeknight dinners, packed with creamy goodness and satisfying textures. You can whip it up in no time, making it a staple for busy families.

Imagine a warm, bubbling casserole that fills your kitchen with mouthwatering aromas. This dish not only delivers on taste but also offers the convenience of a one-pan meal, which means less cleanup for you. The combination of tender chicken, fluffy rice, and rich sauce creates a delightful experience that everyone will love.

The Ultimate Chicken and Rice Casserole

This Chicken and Rice Casserole is a delightful amalgamation of juicy chicken, fluffy rice, and a creamy sauce that melds beautifully during baking. The seasoning enhances the flavors, making each bite rich and comforting, perfect for satisfying those hunger pangs.

The taste is savory and creamy, with the chicken being tender and the rice absorbing the delicious sauce, creating a well-rounded dish that feels like a warm embrace.

Ingredients

2 cups cooked chicken, shredded
1 cup uncooked long-grain white rice
2 cups chicken broth
1 cup cream of mushroom soup
1 cup grated cheddar cheese
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup frozen peas (optional)
Fresh parsley for garnish (optional)

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, half of the cheddar cheese, onion, garlic, salt, pepper, and paprika. Mix well until all ingredients are evenly combined.
Transfer the mixture into a greased 9×13 inch baking dish. Spread it out evenly.
Cover the dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and stir in the frozen peas, if using. Top with the remaining cheddar cheese.
Return to the oven and bake uncovered for an additional 15-20 minutes, or until the rice is fully cooked and the cheese is bubbly and golden.
Let it cool for a few minutes before serving. Garnish with fresh parsley if desired and enjoy!