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Chicken and Rice Casserole Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Main Dish
  • 2 cups long grain white rice
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion diced
  • 1 cup frozen peas and carrots
  • 2 cups chicken broth
For the Sauce
  • 1 can 10.5 oz cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
For Topping
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crushed buttery crackers

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
  2. Rinse the rice under cold water until the water runs clear to remove excess starch.
  3. Cut the chicken breasts into bite-sized pieces and dice the onion.
  4. Measure out the frozen peas and carrots and set aside.
Cooking
  1. In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, salt, and pepper until smooth.
  2. Add the rice, chicken pieces, diced onion, peas and carrots, chicken broth, and 1/2 cup shredded cheddar cheese to the bowl; mix well to combine all ingredients.
  3. Pour the mixture evenly into the prepared casserole dish and spread it out.
  4. Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Finishing
  1. Remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese and crushed buttery crackers evenly over the top.
  2. Return the casserole to the oven uncovered and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
  3. Let the casserole rest for 5 minutes before serving to allow it to set.