A comforting and easy-to-make chicken rice casserole featuring tender chicken, fluffy rice, and a creamy soup base baked to perfection.
2 cups cooked white rice
2 cups cooked chicken breast, shredded
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1 medium onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup crushed buttery crackers (such as Ritz) for topping
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice and shredded chicken.
Add the condensed cream of mushroom soup, condensed cream of chicken soup, sour cream, and milk to the bowl. Stir until well combined.
Mix in the finely chopped onion, frozen peas, frozen carrots, garlic powder, black pepper, and salt. Stir thoroughly to distribute all ingredients evenly.
Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, mix the melted butter with the crushed buttery crackers until the crumbs are coated.
Sprinkle the buttered cracker crumbs evenly over the cheese layer.
Bake the casserole in the preheated oven for 40 to 45 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.