Creamy Chicken And Rice Bake (Printable Version)
Hearty chicken and rice bake with creamy cheese sauce, perfect for family dinners and potlucks.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
→ Rice
02 - 1 cup long-grain white rice, uncooked
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas and carrots, thawed
→ Dairy & Cheese
06 - 1 cup sour cream
07 - 1 ½ cups shredded cheddar cheese, divided
08 - ½ cup shredded mozzarella cheese
09 - 1 can (10.5 oz) condensed cream of chicken soup
→ Liquids
10 - 2 ½ cups low-sodium chicken broth
11 - 2 tbsp unsalted butter
→ Spices & Seasonings
12 - ½ tsp salt
13 - ½ tsp black pepper
14 - ½ tsp paprika
15 - ½ tsp dried thyme
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt butter in a large skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
03 - In a large bowl, combine sautéed onion and garlic, chicken, uncooked rice, cream of chicken soup, sour cream, chicken broth, peas and carrots, 1 cup cheddar cheese, mozzarella, salt, pepper, paprika, and thyme. Mix until fully incorporated.
04 - Pour mixture into the prepared baking dish and spread evenly.
05 - Cover baking dish tightly with foil. Bake for 30 minutes.
06 - Remove foil and sprinkle remaining ½ cup cheddar cheese evenly over the casserole. Bake uncovered for 8-10 minutes, or until cheese is melted and casserole is bubbling.
07 - Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- Everything happens in one baking dish, which means minimal cleanup and maximum relaxation while it does its magic in the oven
- The uncooked rice goes in raw and emerges perfectly tender, having soaked up all those incredible flavors from the creamy sauce and seasonings
02 -
- The foil cover is non-negotiable during the first bake because it traps steam and ensures the rice fully cooks through
- Letting the casserole rest for those 5 minutes might test your patience, but cutting into it too soon will make everything runny and less satisfying
03 -
- Shred your own cheese from blocks instead of buying pre-shredded, because the anti-caking coating in bagged cheese prevents it from melting smoothly
- If you want to prep this ahead, assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking