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Creamy Chicken Rice Casserole: A Comforting One-Dish Meal
Nothing says comfort like a warm, cheesy casserole fresh from the oven. The Creamy Chicken Rice Casserole combines tender chicken, fluffy rice, and a rich, creamy sauce that soaks every grain of rice with flavor. Perfect for a family dinner or meal prep for the week, this casserole is both satisfying and easy to make. Here’s a step-by-step guide to making this delicious dish.
Ingredients
For the casserole, you will need:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 1 cup long-grain white rice, uncooked
- 2 ½ cups chicken broth
- 1 cup milk (whole or 2% for creaminess)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 teaspoon paprika (optional, for color and flavor)
- Fresh parsley, chopped for garnish
Step-by-Step Method
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
Step 2: Cook Aromatics
In a medium skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and fragrant—about 3-4 minutes. This step releases a rich aroma that enhances the casserole.
Step 3: Make the Creamy Base
In a large mixing bowl, combine:
- Cream of mushroom soup
- Milk
- Sour cream
- Salt and pepper
- Paprika (if using)
Whisk until smooth. This mixture will coat the rice and chicken, creating a creamy, cohesive casserole.
Step 4: Combine Ingredients
Add to the creamy mixture:
- Uncooked rice
- Cooked chicken
- Sautéed onions and garlic
- Frozen peas and carrots
- ½ cup of shredded cheddar cheese
Mix gently until everything is evenly coated. The uncooked rice will absorb the liquid while baking, so ensure it is well distributed.
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