Make Ahead Chicken Rice Casserole
A comforting and easy make-ahead chicken rice casserole packed with 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 frozen peas, thawed
1 cup shredded cheddar cheese
1/2 cup chopped onion
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, thawed peas, shredded cheddar cheese, and chopped onion.
In a separate bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, minced garlic, dried thyme, salt, and black pepper until smooth.
Pour the soup mixture over the rice and chicken mixture. Stir until all ingredients are evenly combined.
Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the buttery cracker topping evenly over the casserole.
Cover the casserole with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbly.
Let the casserole cool for 5 minutes before serving.