Chicken and Rice Casserole
A creamy and flavorful casserole made with tender chicken, fluffy rice, and a rich sauce, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Use leftover chicken for convenience.
- 1 cup uncooked long-grain white rice You can substitute with brown rice, adjusting cooking time accordingly.
- 2 cups chicken broth or stock
- 1 can cream of chicken soup Store-bought or homemade equivalent.
- 1 cup sautéed onions and garlic Sauté until fragrant.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Season to preference.
- 1 cup shredded cheese (optional) Can use any cheese of choice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté onions and garlic until they’re fragrant and translucent. Set aside.
- In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of chicken soup, garlic powder, onion powder, sautéed onions, salt, and pepper. Make sure everything is well mixed.
- Pour the mixture into a greased 9x13-inch baking dish.
- If desired, sprinkle cheese on top.
- Cover the dish with aluminum foil and bake for about 50-60 minutes, or until the rice is tender and has absorbed most of the liquid.
- Let it cool for a few minutes before serving.
Notes
For added texture, consider topping with crushed crackers or breadcrumbs. This dish can be assembled ahead of time and baked later.