Chicken and Rice Casserole
This Chicken and Rice Casserole is a creamy, hearty baked dish made with shredded chicken, uncooked rice, cheddar cheese, vegetables, and a rich blend of soups and seasonings. It’s baked until bubbly and golden for the ultimate comfort food dinner.
Ingredients
- 2 ½ cups cooked shredded chicken
- 1 cup long grain white rice uncooked
- 2 ½ cups chicken broth
- ½ cup milk
- 2 cups shredded cheddar cheese
- 1 cup sliced mushrooms
- 1 cup frozen peas and carrots
- 1 small onion diced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 packet French onion soup mix
- 2 tablespoons butter
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13 casserole dish with butter or non stick spray.
- In a skillet over medium heat, melt the butter. Add diced onion and garlic. Cook for about 3 minutes until softened.
- Add mushrooms, peas, and carrots. Cook another 3 minutes. Remove from heat.
- In a large bowl, combine: Shredded chicken, Uncooked rice, Chicken broth, Milk, Cream of chicken soup, Cream of mushroom soup, French onion soup mix, Vegetable mixture, 1 ½ cups of shredded cheddar cheese, Thyme, Smoked paprika, Salt and pepper. Stir until fully combined.
- Pour mixture into prepared casserole dish. Spread evenly. Sprinkle remaining ½ cup cheddar cheese over the top.
- Cover tightly with foil. Bake for 40 minutes.
- Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
- Let rest for 5 to 10 minutes before serving. Serve warm with a side salad or steamed vegetables.
Video
Recipe Tips
Do not skip covering the casserole for the first 40 minutes. This allows the rice to cook properly and absorb the broth without drying out. If the casserole looks slightly loose when it comes out of the oven, let it rest for 5 to 10 minutes. It will thicken as it sits.
For extra flavor, lightly toast the rice in butter for 1 to 2 minutes before mixing it in.
