Classic Chicken and Rice Casserole
A cozy, creamy casserole that comes together with pantry staples and comforting flavors. Tender chicken, fluffy rice, creamy sauce, and a hint of garlic and onion—baked until bubbling and golden. This recipe is friendly for weeknights and crowd-pleasing for family dinners, with simple steps and reliable results.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 1 cup mixed vegetables (peas and carrots)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 2-quart casserole dish with a light coating of butter.
- In a skillet, sauté the chopped onion in a touch of oil or butter over medium heat until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
- In a large bowl, combine the rice, chicken broth, sour cream, shredded chicken, vegetables, thyme, salt, and pepper. Stir until everything is evenly coated and distributed.
- Pour the mixture into the prepared baking dish. Dot the top with the remaining butter and sprinkle with half of the shredded cheddar.
- Cover the dish with foil and bake for 35 minutes. Remove the foil, give the casserole a gentle stir to ensure even cooking, then sprinkle the remaining cheddar on top.
- Return to the oven, uncovered, and bake for an additional 10–15 minutes, until the rice is tender and the cheese is melted and bubbling.
- Let the casserole rest for about 5–10 minutes before serving so the flavors set and the dish firms up slightly for easy scooping.