Chicken and Rice Casserole
Can I Just Say: This Casserole Will Fix a Bad Day
Listen, if you’ve ever come home after one of those long, rainy Tuesday workdays, you’ll understand why I basically hug my oven when I make this Chicken and Rice Casserole. My mom used to throw it together when she didn’t want to deal with a million pots (can you blame her?), and I’ve found myself doing the same, only with more cheese. Actually, one time I forgot to thaw the chicken and still made it work. Not my proudest achievement, but hey, disaster averted—and the family asked for seconds anyway. Sometimes the best dishes come out a bit sideways, right?
Why You’ll Love This (Or At Least I Hope You Do!)
I make this when I can’t face another complicated weeknight meal. Or when I’ve got a couple of hungry teens lurking around the fridge. My family goes absolutely bonkers for this, especially because it’s all creamy and somehow tastes like you spent hours (spoiler: you don’t). I used to hate how the rice would stick if you weren’t careful, but after a few, um, scorch marks, I think I’ve finally wrestled that one to the ground (big win for my baking dish collection). And honestly, it’s perfect for people who can’t decide if they want chicken or rice because you kinda just get both in a big, friendly heap.
What You’ll Need (Plus Shortcuts I’ve Survived On)
- 2 cups cooked white rice (I sometimes use leftover takeaway rice—the not-so-secret shortcut!)
- 2 to 3 cups cooked chicken, shredded or chopped (rotisserie chicken is a lifesaver, but any leftover chicken works)
- 1 can cream of chicken soup (my gran used Campbell’s only, but I don’t think the casserole gods mind much)
- 1 cup sour cream (Greek yogurt in a pinch… been there, done that)
- 1/2 cup milk—a little more if you like things saucy
- 1 cup shredded cheddar cheese (okay, I sometimes double this, no regrets)
- 1/2 cup frozen peas (or mixed veg, or just skip it if you’re in a mood—no judgement)
- 1 teaspoon garlic powder (or a bit more if you’re feeling bold)
- Salt and pepper, to taste (because everyone has an opinion!)
- Optional: chopped fresh parsley, for fanciness
- Optional topping: extra cheese, crushed Ritz crackers, or even potato chips (trust me at least once!)
Let’s Put It All Together (Or Close Enough)
- First, crank your oven up—350°F (that’s about 175°C if you go by metric). Grease a 9×13-inch baking dish. I just slather butter with my hands; who needs another spoon to wash?
- In a big bowl, mix up the rice, chicken, soup, sour cream, milk, cheese, peas, garlic powder, plus a good shake of salt and pepper. I use my trusty wooden spoon for this step, but honestly, hands work in a pinch (just don’t tell anyone).
- Pour this beautiful mess into your baking dish. Smooth it out a bit, but don’t stress if it’s lumpy—it sorts itself out in the oven.
- This is usually where I sneak a taste—justification: quality control. Top with a bit more cheese or whatever crunchy thing you’ve got lying around (I am firmly in the Ritz camp, but nobody’s checking).
- Bake, uncovered, for 30-35 minutes. If the top’s golden and bubbling, you’re done. If it’s not, give it another five and tell whoever’s waiting to chill a minute.
- If you’re feeling fancy, throw parsley on top before serving. Looks nice for Instagram, not going to lie.
Some Notes I Learned the Hard(ish) Way
- If the rice seems dry before baking, just add a splash more milk. I used to skip this and, well, ended up with something closer to rice cake than casserole.
- No oven? I’ve microwaved individual bowls in a pinch—not elegant, but nobody starved.
- Actually, I find it reheats better in the oven than the microwave, especially if you like crispy bits.
If You’re Feeling Adventurous: Variations I’ve Messed With
- Swapped the cream of chicken for cream of mushroom—really tasty, especially on chilly nights.
- Added broccoli instead of peas. Kids complained. Might’ve overdone it (oops).
- Went wild and tried some leftover rotisserie turkey after Thanksgiving; surprisingly delicious!
- Once tried brown rice but didn’t love the texture, personally. Maybe I cooked it wrong, but eh, learning experience.
Do You Need Fancy Equipment? Nah (Mostly)
I use a big old mixing bowl and a 9×13 casserole dish. Don’t have one? I did this in a roasting pan once, or even split into two loaf pans in a pinch. And a wooden spoon is ideal, but a clean hand works (or a potato masher… don’t ask).
How to Store It (If There’s Any Left…)
Stick leftovers in an airtight container in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day. It’s weirdly tasty at midnight, for what it’s worth.
How We Like to Serve It (Join Us or Go Your Own Way)
I love it with a big green salad and maybe some crusty bread (because carbs aren’t the enemy in my kitchen). My cousin swears it’s best straight out of the pan, but I usually scoop it into bowls and let folks go nuts with hot sauce. Southern Living has a fun variation if you’re curious, too.
Pro Tips I Learned by Messing Up
- Don’t use too much cheese on top; it can go rubbery (trust me, lesson learned, no medal awarded)
- If you rush the baking, it won’t get bubbly. One time I got impatient and it was, well, disappointingly lukewarm.
Real-Life FAQ (Straight From My Inbox/Group Chat)
- Can I use brown rice? Yeah, you can, but honestly, it comes out a bit chewier. If you’re into that, go for it!
- Do I have to pre-cook the chicken? I recommend it, since raw chicken sometimes takes forever to cook through and can make the casserole watery. I learned that the hard way—don’t repeat my mistakes.
- Can you freeze this? Oh for sure, just wrap super tightly. The texture changes a little, but it’s really handy for future lazy days. Here’s a short freezer guide I like: Simply Recipes on freezing casseroles.
- Is it gluten free? Only if you use a gluten-free soup—some brands do that now so you’ve got options.
- How can I add more veggies? Chuck in whatever’s hanging around—zucchini, bell pepper, those last wilting greens. No rules, promise.
So there you go—my honest take on Chicken and Rice Casserole. If you make it, let me know how it goes! Or don’t, but at least treat yourself to seconds. Life’s too short for just one helping.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup long grain white rice, uncooked
- 2 1/2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas and carrots
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, combine shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, peas and carrots, onion, garlic, thyme, salt, and black pepper. Mix well.
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3Pour the mixture into the prepared baking dish and spread evenly.
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4Cover the dish tightly with aluminum foil and bake for 40 minutes.
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5Remove the foil, sprinkle shredded cheddar cheese evenly on top, and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
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6Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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