Description
Need a lifesaver dinner? This Emergency Chicken Rice Casserole transforms pantry staples into comfort food magic in just minutes. Your family will think you spent hours in the kitchen.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup uncooked white rice (long-grain preferred)
- 2¼ cups chicken broth
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup sour cream
- 1 cup frozen mixed vegetables
- 1 small onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- ¼ cup crushed butter crackers or breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together condensed soup, chicken broth, sour cream, garlic, thyme, salt, and pepper until smooth.
- Spread uncooked rice evenly in the prepared baking dish, then scatter onion and frozen vegetables over the rice.
- Pour the soup mixture evenly over everything, ensuring all rice is submerged, then arrange chicken pieces on top and sprinkle with half the cheese.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Remove foil, combine crushed crackers with melted butter, and sprinkle this mixture and remaining cheese over the casserole.
- Bake uncovered for an additional 10-15 minutes until top is golden brown and rice is tender.
- Allow to rest for 5-10 minutes before serving.