Description
A creamy, comforting casserole packed with tender chicken, fluffy rice, and savory vegetables—this is your go-to family favorite for any weeknight or gathering.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1½ cups uncooked white rice
- 2½ cups chicken broth (low-sodium recommended)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- ½ cup sour cream
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup shredded cheddar cheese (divided)
- 2 tablespoons butter, melted
- 1 cup crushed buttery crackers
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix cream of chicken soup, cream of celery soup, and sour cream until smooth.
- Fold in onion, garlic, thyme, parsley, salt, and pepper.
- Add uncooked rice, chicken broth, chicken, and vegetables. Mix well.
- Pour mixture into baking dish and spread evenly.
- In a separate bowl, combine crushed crackers, melted butter, and ½ cup shredded cheese.
- Sprinkle topping over casserole and add remaining cheese.
- Cover with foil and bake 30 minutes, then uncover and bake another 15 minutes until golden.
- Let rest 5-10 minutes before serving.
Notes
Use uncooked rice for best results. Let dairy ingredients come to room temperature for smoother blending. Allow the dish to rest before serving to enhance texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 420
- Sugar: 3g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg