Discover the ultimate comfort food with our Chicken and Rice Casserole, a timeless classic that brings warmth and satisfaction to any table. This dish is a beloved staple due to its rich, creamy texture and the hearty combination of tender chicken, fluffy rice, and vibrant vegetables.
Ingredients
Scale:
2 cups uncooked long-grain white rice
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup diced onions
1 cup sliced mushrooms
1 cup diced carrots
1 cup chopped broccoli florets
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
1 cup shredded cheddar cheese
1 cup sour cream
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C). Rinse the rice under cold water until the water runs clear.
In a large skillet over medium heat, add olive oil. Sauté the chicken pieces until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add onions, garlic, mushrooms, carrots, and broccoli. Cook until vegetables are tender, about 5 minutes.
In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, thyme, salt, and pepper. Mix until well combined.
In a large casserole dish, layer the rinsed rice evenly on the bottom. Top with cooked chicken and sautéed vegetables. Pour the creamy sauce mixture over the top.
Sprinkle shredded cheddar cheese over the casserole.
Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove foil and continue baking for an additional 15 minutes, or until cheese is melted and bubbly.
If desired, combine breadcrumbs and Parmesan cheese, and sprinkle over the casserole. Bake for an additional 5 minutes until the topping is golden brown.
Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.
