Make Ahead Chicken Rice Casserole
A comforting and easy make-ahead chicken rice casserole featuring tender chicken, creamy sauce, and fluffy rice, perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 cups cooked white rice
2 cups cooked chicken breast, shredded
1 cup sour cream
1 can (10.5 ounces) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon olive oil
Instructions
Preheat the oven to 350°F (175°C).
Heat olive oil in a skillet over medium heat. Add chopped onion, celery, and green bell pepper. Sauté for 5 minutes until vegetables are softened.
In a large mixing bowl, combine cooked rice, shredded chicken, sour cream, cream of mushroom soup, sautéed vegetables, 1/2 cup shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
Add chicken broth to the mixture and stir until evenly combined.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
Cover the casserole with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.