Get ready to fall in love with the ultimate comfort food! This Chicken and Rice Casserole is a game-changer for busy weeknights. It’s creamy, cheesy, and packed with tender chicken and veggies – all in one dish. Trust me, this recipe will become your new go-to when you need a satisfying meal without the fuss.
Why You’ll Love This Recipe
- Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
- Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
- Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
- Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.
Ingredients You’ll Need
- Rice: Long-grain white rice is the star of the show, soaking up all the delicious flavors.
- Cream Soups: Chicken and mushroom soups create a creamy base without any extra work.
- Chicken Broth: Adds depth and ensures the rice cooks perfectly.
- Onion: For a touch of sweetness and extra flavor.
- Frozen Vegetables: A colorful mix that makes this a complete meal.
- Seasonings: Garlic and onion powders, plus salt and pepper, to elevate the taste.
- Chicken: Bite-sized pieces that cook up tender and juicy.
- Cheese: Because everything’s better with a cheesy topping!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice it Up: Add a dash of cayenne or some diced jalapeños for heat.
- Go Green: Swap frozen veggies for fresh broccoli or spinach.
- Cheese Please: Try different cheese varieties like Monterey Jack or Gruyère.
- Herb it Up: Mix in some fresh thyme or rosemary for an aromatic twist.
How to Make Chicken and Rice Casserole
Step 1: Prep Your Ingredients
Preheat your oven to 375°F. Gather all your ingredients and dice that onion!
Step 2: Mix It Up
In a large bowl, combine rice, soups, broth, onion, veggies, and seasonings. Stir in the chicken pieces.
Step 3: Assemble and Bake
Pour the mixture into a 9×13 inch baking dish. Top with cheese, cover with foil, and bake for 45 minutes.
Step 4: The Big Reveal
Remove the foil and bake for another 15 minutes until golden and bubbly.
Step 5: Rest and Serve
Let it sit for a few minutes before serving. This is the hardest part – it smells so good!
Pro Tips for Making the Recipe
- Cut chicken into even pieces for uniform cooking.
- Don’t peek during the first 45 minutes of baking – keep that steam trapped!
- If the rice isn’t quite done, add a splash of broth and bake for a few more minutes.
How to Serve
This casserole is a meal in itself, but here are some great pairings:
- Side Salad: A crisp green salad balances the creamy casserole.
- Crusty Bread: Perfect for soaking up any extra sauce.
- Steamed Veggies: For an extra serving of greens.
Make Ahead and Storage
Storing Leftovers
Refrigerate in an airtight container for up to 4 days. It tastes even better the next day!
Freezing
Assemble the casserole, freeze before baking, and you’ve got a ready-to-go meal for later.
Reheating
Thaw overnight and bake as directed, or reheat individual portions in the microwave.
FAQs
Can I use brown rice instead of white?
Yes, but you’ll need to increase the liquid and cooking time. Start with an extra 1/2 cup of broth and bake for about 15-20 minutes longer.
What if I don’t have cream soups?
You can make a quick roux with butter, flour, and milk, then add some chicken bouillon for flavor. It won’t be exactly the same, but still delicious!
Can I use rotisserie chicken?
Absolutely! Just skip the raw chicken and stir in shredded rotisserie chicken before baking.
Is it possible to make this vegetarian?
Sure! Swap the chicken for extra veggies or chickpeas, and use vegetable broth instead of chicken.
This Chicken and Rice Casserole is comfort food at its finest. It’s the perfect recipe for those nights when you want something hearty and delicious without spending hours in the kitchen. Give it a try, and I bet it’ll become a regular in your meal rotation. Happy cooking!
Print
Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
This Chicken and Rice Casserole is a comforting, one-dish meal that combines tender chicken, fluffy rice, and a medley of vegetables in a creamy, cheesy sauce. Perfect for busy weeknights or feeding a crowd, this casserole is easy to prepare and always satisfying.
Ingredients
- 1 cup long-grain rice, uncooked
- 10.5 ounces condensed cream of chicken soup (1 small can)
- 10.5 ounces condensed cream of mushroom soup (1 small can)
- 1 1/2 cups low sodium or no sodium added chicken broth
- 1 small onion, diced
- 1 cup frozen vegetables (peas, carrots, corn, green beans)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature when you’re ready to bake the casserole.
- Mix the ingredients: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the diced onion, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper. This creates the base of your casserole, ensuring all flavors are evenly distributed.
- Add the chicken: Mix in the bite-sized chicken pieces, ensuring they are well-coated with the rice and soup mixture. This step helps the chicken cook evenly and absorb the flavors of the sauce.
- Prepare for baking: Pour the mixture into a 9×13 inch baking dish. Spread evenly to ensure consistent cooking. Sprinkle the shredded cheddar cheese over the top for a delicious, golden crust.
- Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender, and the chicken is cooked through. The foil helps steam the rice, while the uncovered baking time creates a golden top.
- Rest and serve: Let the casserole stand for a few minutes after removing it from the oven. This helps everything set up nicely, making it easier to serve and enhancing the texture.
Notes
- Use long-grain white rice for the best texture. Brown rice works but requires more liquid and longer cooking time.
- Cutting chicken into bite-sized pieces ensures even cooking without pre-cooking.
- Store-bought condensed soups make this dish quick and simple. For a homemade version, use a roux-based sauce with broth and cream.
- The foil cover is crucial for properly cooking the rice.
- If rice is still firm after baking, cover and bake for an additional 5-10 minutes.
- Leftovers can be stored in the fridge for up to 4 days. To freeze, assemble and freeze before baking, then bake from frozen at 375°F for 60-70 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
