This Cheesy Chicken and Rice Casserole is a comforting and hearty dish perfect for family dinners. It combines tender chicken, creamy cheese sauce, and fluffy rice into one deliciously satisfying meal. With its rich flavors and easy preparation, this casserole is sure to become a favorite.
Ingredients:
- 2 cups cooked chicken (shredded or diced)
- 1 cup uncooked rice (long-grain or jasmine)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onions
- 2 cloves garlic (minced)
- 1/2 cup frozen peas (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 1 cup crushed buttery crackers (for topping)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Rice: Cook the rice according to the package instructions. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil or butter over medium heat. Add the chopped onions and minced garlic, cooking until the onions are translucent and fragrant, about 3-4 minutes.
- Make the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, and milk. Stir until well blended. Add the shredded cheddar cheese, Parmesan cheese, paprika, dried thyme, salt, and pepper. Mix until smooth.
- Combine Ingredients: Add the cooked chicken, sautéed onions and garlic, and cooked rice to the cheese mixture. Fold in the frozen peas if using. Mix well to combine all ingredients.
- Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Add Topping: Sprinkle the crushed buttery crackers evenly over the top of the casserole for a crunchy, golden crust.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy the creamy, cheesy goodness with a side of steamed vegetables or a fresh salad.