Description
This creamy chicken casserole is what comfort food dreams are made of. One bite and you’ll understand why Mamaw’s recipe has been passed down for generations.
Ingredients
Scale
- 2 cups white rice, uncooked (long-grain preferred)
- 3 cups chicken broth (low-sodium recommended)
- 2 cups cooked chicken, shredded or diced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream (full-fat)
- 1/2 cup butter, melted (1 stick)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup celery, finely diced (about 2–3 stalks)
- 1 1/2 cups shredded cheddar cheese, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. Cook rice until slightly underdone, about 2 minutes less than package instructions.
- In a large skillet, melt 2 tablespoons butter. Sauté onions and celery until soft, about 3-4 minutes. Add garlic and cook 30 seconds more until fragrant.
- In a large mixing bowl, combine both soups, sour cream, and remaining butter. Stir in sautéed vegetables, rice, chicken, herbs, seasonings, and 1 cup of cheese.
- Transfer mixture to prepared baking dish and spread evenly. Cover tightly with foil and bake for 30 minutes.
- Remove foil, sprinkle with remaining 1/2 cup cheese, and bake uncovered for another 10-15 minutes until golden and bubbly.
- Let rest 5-10 minutes before serving.