Description
A comforting and easy-to-make chicken rice casserole featuring tender chicken, creamy soup, and fluffy rice baked to perfection.
Ingredients
2 cups cooked white rice
2 cups cooked chicken, shredded or diced
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup frozen peas and carrots, thawed
1/2 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, cooked chicken, cream of chicken soup, sour cream, shredded cheddar cheese, milk, chopped onion, garlic powder, black pepper, salt, and thawed peas and carrots. Stir until well combined.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the cracker topping evenly over the casserole.
Bake uncovered for 40 to 45 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes