Description
This cheesy chicken casserole is what comfort food dreams are made of – one dish that combines protein, veggies, and all that gooey, melty cheese goodness your family will fight over.
Ingredients
Scale
- 2 cups cooked white rice (about 2/3 cup uncooked)
- 2 cups cooked chicken, diced or shredded (about 2 medium breasts)
- 2 cups fresh green beans, trimmed and cut into 2-inch pieces (about 8 oz)
- 2 cups shredded cheddar cheese, divided (8 oz)
- 1 cup sour cream (8 oz)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup French fried onions (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- If not already prepared, cook rice according to package directions and set aside.
- Season and cook chicken breasts until no longer pink, then cool slightly before dicing or shredding.
- Blanch green beans in boiling water for 2-3 minutes, then immediately transfer to an ice bath. Drain well.
- In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in cream of chicken soup, sour cream, milk, thyme, and paprika until smooth.
- Fold in 1 cup of shredded cheese until melted. Season with salt and pepper.
- Combine the sauce mixture with the cooked rice, chicken, and green beans, stirring gently.
- Transfer mixture to the prepared baking dish and spread evenly.
- Top with remaining cheese and French fried onions if using.
- Bake uncovered for 25-30 minutes until bubbling and golden brown.
- Let rest for 5-10 minutes before serving.