Chicken Rice Casserole with Cream of Chicken
A comforting and easy-to-make chicken rice casserole featuring tender chicken, creamy sauce made with cream of chicken soup, and fluffy rice baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 cups cooked white rice
2 cups cooked chicken, shredded or diced
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon butter, melted
1/2 cup crushed buttery crackers or breadcrumbs
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cream of chicken soup, sour cream, and milk. Stir until smooth.
Add the cooked rice, cooked chicken, chopped onion, chopped celery, garlic powder, black pepper, and salt to the bowl. Mix well to combine all ingredients evenly.
Fold in 1/2 cup of shredded cheddar cheese into the mixture.
Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, combine the melted butter with the crushed crackers or breadcrumbs. Sprinkle this mixture evenly over the cheese layer.
Bake uncovered 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 rest for 5 minutes before serving.