Description
This Best ever chicken and rice casserole is a comforting, creamy one-pan dish packed with flavor and ease. Perfect for beginners, it’s a quick and healthy meal ideal for busy weeknights, delivering savory satisfaction in under an hour with minimal cleanup.
Ingredients
Scale
- 2–3 cups cooked and shredded chicken
- 1 package onion soup mix
- 1 can cream of mushroom soup (10.5 oz)
- 1 can cream of chicken soup (10.5 oz)
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice (uncooked)
- Zest and juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or parsley
- Salt and black pepper to taste
- Optional: 1 cup shredded cheddar cheese or mozzarella
Instructions
- Preheat the Oven and Prep the Dish: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, milk, sour cream, lemon zest and juice, garlic powder, onion powder, and dried herbs. Stir until well blended and smooth.
- Add the Chicken and Rice: Stir in the shredded chicken, uncooked minute rice, and onion soup mix. Mix until everything is evenly combined, and season with salt and pepper to taste.
- Transfer to the Baking Dish: Pour the entire mixture into the greased baking dish and spread it out evenly with a spatula. If you’re adding cheese, sprinkle half of it now and reserve the rest for later.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes. This helps the rice absorb the liquid and cook evenly without drying out.
- Finish and Serve: Remove the foil, sprinkle the remaining cheese (if using), and return the dish to the oven for an additional 10–15 minutes until the top is slightly golden and bubbly. Let it sit for 5 minutes before serving to allow the casserole to set.
Notes
- For a more vibrant dish, add frozen vegetables like peas, carrots, or chopped broccoli before baking.
- You can also substitute Greek yogurt for sour cream for a healthier twist.
- If using regular rice instead of minute rice, increase the liquid by 1 cup and bake covered for an additional 20 minutes, checking for tenderness.
- This dish also freezes well—just thaw overnight and reheat covered at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 1180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 56mg