Savory Chicken and Rice Casserole
Savory Chicken and Rice Casserole
Ingredients
For the Casserole
- 2 cups cooked chicken breast, shredded or diced
- 3 cups cooked white rice
- 10 1/2 ounces condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 stalk celery, finely diced
- 1/2 cup yellow onion, finely diced
- 1 cup frozen peas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the cooked chicken, cooked white rice, condensed cream of mushroom soup, chicken broth, milk, diced celery, diced yellow onion, and frozen peas. Stir well to ensure all ingredients are evenly distributed.
⏱️ 8 min
- 3
Add the garlic powder, onion powder, dried thyme, salt, and black pepper to the chicken and rice mixture. Stir again until all the seasonings are thoroughly incorporated.
⏱️ 2 min
- 4
Pour the casserole mixture into the prepared 9x13 inch baking dish, spreading it evenly with a spatula.
⏱️ 1 min
- 5
In a small separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted unsalted butter. Mix until the breadcrumbs are evenly coated.
⏱️ 2 min
- 6
Sprinkle the breadcrumb topping evenly over the chicken and rice mixture in the baking dish.
⏱️ 1 min
- 7
Bake the casserole for 25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
⏱️ 25 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken and Rice Casserole
Ingredients
For the Casserole
- 2 cups cooked chicken breast, shredded or diced
- 3 cups cooked white rice
- 10 1/2 ounces condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 stalk celery, finely diced
- 1/2 cup yellow onion, finely diced
- 1 cup frozen peas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the cooked chicken, cooked white rice, condensed cream of mushroom soup, chicken broth, milk, diced celery, diced yellow onion, and frozen peas. Stir well to ensure all ingredients are evenly distributed.
⏱️ 8 min - 3
Add the garlic powder, onion powder, dried thyme, salt, and black pepper to the chicken and rice mixture. Stir again until all the seasonings are thoroughly incorporated.
⏱️ 2 min - 4
Pour the casserole mixture into the prepared 9x13 inch baking dish, spreading it evenly with a spatula.
⏱️ 1 min - 5
In a small separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted unsalted butter. Mix until the breadcrumbs are evenly coated.
⏱️ 2 min - 6
Sprinkle the breadcrumb topping evenly over the chicken and rice mixture in the baking dish.
⏱️ 1 min - 7
Bake the casserole for 25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
⏱️ 25 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly.
⏱️ 5 min