Description
A quick and easy chicken casserole that combines creamy, cheesy, and hearty flavors, perfect for busy weeknights and family dinners.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
- 1 can cream of mushroom soup (10.5 oz / 300g)
- ½ cup sour cream (120ml)
- 1 cup frozen mixed vegetables (150g) – peas, carrots, and corn
- 1 ½ cups shredded cheddar cheese (150g)
- 2 cups cooked rice (450g) – white or brown
- 1 small onion, finely chopped (70g)
- 2 cloves garlic, minced
- ½ cup chicken broth (120ml)
- 2 tablespoons butter (28g), unsalted
- Salt and pepper, to taste
- Optional: 1 teaspoon paprika or Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Heat butter in a large skillet over medium heat. Sauté chopped onion for about 3 minutes until translucent and sweet.
- Add minced garlic and cook for 30 seconds until fragrant, avoiding browning.
- Cut chicken breasts into bite-sized pieces. Add to skillet with onions and garlic. Season with salt, pepper, and optional paprika or Italian seasoning.
- Cook chicken, stirring occasionally, until no longer pink in the center, about 5 minutes.
- In a large mixing bowl, combine cream of mushroom soup, sour cream, chicken broth, and half of the shredded cheddar cheese. Stir until smooth.
- Add cooked rice and frozen mixed vegetables to the sauce mixture. Fold in the sautéed chicken, onions, and garlic mixture gently but thoroughly.
- Transfer mixture to a greased 9×13 inch baking dish and smooth the top.
- Sprinkle remaining cheese evenly over the casserole.
- Bake uncovered for about 20 minutes until cheese is melted and bubbly and casserole is heated through.
- Optional: Broil for 2 minutes for a golden crust, watching closely.
- Let casserole cool for 5 minutes before serving.
Notes
Use leftover cooked chicken to save time by adding it in Step 3 and reducing sauté time. Keep vegetables frozen to maintain moisture. For gluten-free, use gluten-free cream soup or homemade sauce. For dairy-free, substitute sour cream and cheese with dairy-free alternatives. Leftover rice works best to avoid gummy texture. Add crushed crackers or breadcrumbs on top for crunch. Assemble ahead and refrigerate up to 24 hours; add extra baking time if baking cold. Avoid freezing due to dairy ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 casserole serving
- Calories: 450
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
Keywords: chicken casserole, easy dinner, quick meal, comfort food, weeknight dinner, creamy chicken casserole, cheesy casserole