Description
The ultimate comfort food hack that’s ready faster than delivery! This cheesy chicken and rice bake will become your new weeknight hero.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (about 2 medium chicken breasts)
- 2 cups cooked white rice (or 3/4 cup uncooked rice, prepared according to package directions)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth, low sodium
- 1/2 cup sour cream
- 1/2 cup milk
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tbsp butter, melted
- 1 cup crushed butter crackers or panko breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and milk until smooth.
- Add diced onion, minced garlic, thawed peas and carrots, dried thyme, paprika, salt, and pepper to the creamy mixture. Stir until evenly distributed.
- Gently fold in the cooked rice and chicken until everything is well coated with the creamy mixture.
- Pour the mixture into your prepared baking dish and spread into an even layer.
- Sprinkle 1 cup of shredded cheddar over the top. For a crunchy topping, combine the remaining 1/2 cup cheese with melted butter and crushed crackers, then sprinkle over the casserole.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and edges are bubbling.
- Let rest for 10-15 minutes before serving to allow the sauce to set.