A comforting and easy-to-make chicken rice casserole featuring tender chicken, fluffy rice, and creamy soup baked to perfection. This classic casserole is perfect for a family dinner or meal prep.
2 cups cooked white rice
2 cups cooked chicken breast, shredded
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chicken broth
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas and carrots, thawed
Preheat the oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and sauté for 5 minutes until softened.
In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed onion and celery, cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, dried thyme, salt, black pepper, and thawed peas and carrots. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from the oven and let it rest for 5 minutes before serving.