Chicken Rice Casserole with Cream of Chicken
A comforting and easy-to-make chicken rice casserole featuring tender chicken, creamy mushroom soup, and fluffy rice baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6
Ingredients
2 cups cooked white rice
3 cups cooked chicken, shredded or diced
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 chopped green bell pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
2 tablespoons butter, melted
1 cup crushed buttery crackers (such as Ritz)
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well until smooth.
Add the cooked rice, cooked chicken, chopped onion, chopped celery, chopped green bell pepper, and shredded cheddar cheese to the soup mixture. Stir until all ingredients are evenly combined.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
In a small bowl, mix the melted butter with the crushed buttery crackers until the crumbs are evenly coated.
Sprinkle the cracker topping evenly over the casserole.
Bake uncovered in the preheated oven for 55 to 60 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.