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Creamy Chicken and Rice Casserole

A serving spoon lifts a portion of creamy chicken and rice casserole, showing melted cheese strings, from a cast iron skillet.
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An easy and comforting baked chicken and rice casserole with a creamy sauce, perfect for a weeknight family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup uncooked white rice
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces, salt, and pepper. Cook until chicken is browned on all sides, about 5-7 minutes.
  3. Stir in the uncooked rice, cream of mushroom soup, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
  4. Remove from heat. Stir in the shredded cheddar cheese and sour cream until well combined and the cheese is melted.
  5. Transfer the skillet to the preheated oven. Bake uncovered for 20-25 minutes, or until the rice is tender and the casserole is bubbly.
  6. Garnish with fresh parsley before serving.

Notes

  • For a make-ahead option, assemble the casserole up to step 4, cover tightly, and refrigerate for up to 2 days. Bake as directed, adding an extra 5-10 minutes to the baking time.
  • You can substitute rotisserie chicken for the raw chicken. If using rotisserie chicken, add it in step 4 with the cheese and sour cream.
  • This casserole pairs well with a simple green salad.
  • Consider this a great base for meal planning, similar to how one might plan with meal delivery companies.

Nutrition

Find it online: https://gourmetgaze.com/creamy-chicken-and-rice-casserole-easy-bake/