Chicken and Rice Casserole with Cream of Mushroom Soup
Ingredients
- 1 cup uncooked long rain white rice
- 2 cups cooked and shredded chicken breast
- 1 can 10.5 ounces condensed cream of mushroom soup
- 1 can 10.5 ounces condensed cream of chicken soup
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese optional
- 1 cup frozen peas and carrots optional
- 1/2 cup panko breadcrumbs optional, for topping
- 2 tablespoons melted butter optional, for topping
- Fresh parsley chopped (optional, for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non stick cooking spray.
2. Prepare the Casserole Mixture:
- In a large mixing bowl, combine uncooked rice, shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, dried thyme, salt, and black pepper.
- Add shredded cheddar cheese and frozen peas and carrots if using. Mix well to combine.
3. Assemble the Casserole:
- Pour the mixture into the prepared baking dish and spread it evenly.
4. Optional Topping:
- In a small bowl, mix panko breadcrumbs with melted butter until evenly coated.
- Sprinkle the breadcrumb mixture over the top of the casserole.
5. Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the rice is tender and the top is golden brown.
6. Serve:
- Let the casserole rest for 5 minutes before serving.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Rice Type: Use long grain white rice for best results. Avoid instant rice as it may become too soft.
- Vegetable Add Ins: You can add mushrooms, green beans, or broccoli for extra nutrients.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Make-Ahead Option: Assemble the casserole up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
