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Creamy Chicken & Rice Casserole

This creamy, comforting chicken casserole is the perfect one-dish weeknight meal. Tender chicken, fluffy rice, and vegetables bake together in a rich, cheesy sauce for a dinner that's both easy and deeply satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 cup long-grain white rice uncooked (not instant)
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth low-sodium recommended
  • 1 can (10.5 oz) cream of mushroom soup or cream of chicken
  • 1 cup sour cream full-fat for best texture
  • 1.5 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1.5 cups shredded cheddar cheese divided
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • to taste kosher salt and black pepper

Equipment

  • 9x13 inch baking dish
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and chef's knife

Method
 

  1. Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat. Season the cubed chicken with salt and pepper, then add to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not cooked through. Remove the chicken to a plate and set aside.
  2. In the same skillet, add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. This builds a flavor base right in the pan. Tip from me: Don't skip sautéing the aromatics—it makes a world of difference in the final taste.
  3. To the skillet with the onions and garlic, add the uncooked rice, chicken broth, cream of mushroom soup, sour cream, dried thyme, and paprika. Whisk everything together until smooth and well combined. Stir in the frozen vegetables and half of the shredded cheddar cheese.
  4. Gently fold the browned chicken (and any accumulated juices) back into the skillet mixture. Pour the entire contents into a 9x13 inch baking dish. Spread it into an even layer. Cover the dish tightly with aluminum foil. Believe me, this foil tent is crucial for trapping steam to cook the rice perfectly.
  5. Bake, covered, for 35 minutes. Carefully remove the foil—watch for steam! Sprinkle the remaining cheese evenly over the top. Return to the oven, uncovered, for 10-12 more minutes, or until the cheese is bubbly and golden, and the rice is tender. Let it rest for 5-10 minutes before serving to allow the sauce to thicken.

Notes

Chef's Tips:
• For a crispier top, broil for the last 1-2 minutes, watching closely.
• Avoid using instant rice; it will turn to mush during the long bake time.
• Serve with a simple green salad or crusty bread to soak up the sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before serving
• Refrigerate leftovers within 2 hours of cooking