Chicken Rice Casserole with Green Beans
A comforting and hearty chicken rice casserole baked to perfection, served with tender green beans for a complete and satisfying meal.
- 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 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh green beans, trimmed
1 tablespoon olive oil
1/4 teaspoon garlic powder
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, condensed cream of mushroom soup, sour cream, shredded cheddar cheese, milk, chopped onion, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
While the casserole is baking, prepare the green beans. Heat olive oil in a large skillet over medium heat.
Add the fresh green beans to the skillet, sprinkle with garlic powder, and sauté for 8-10 minutes, stirring occasionally, until the green beans are tender but still crisp.
Remove the casserole from the oven after 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Serve the chicken rice casserole hot with the sautéed green beans on the side.