Hearty Chicken and Rice Casserole Bake
Hearty Chicken and Rice Casserole Bake
Ingredients
For the Casserole
- 2 cups cooked chicken breast, shredded or diced
- 1 1/2 cups uncooked white rice, rinsed
- 2 cups chicken broth
- 1 can cream of chicken soup, 10.5 ounces
- 1/2 cup sour cream
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1 cup frozen peas, thawed
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1/2 cup panko bread crumbs
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely diced yellow onion and celery and sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 3
In a large mixing bowl, combine the sautéed onion and celery, rinsed uncooked white rice, shredded or diced cooked chicken breast, chicken broth, cream of chicken soup, sour cream, 1 cup of the shredded cheddar cheese, thawed frozen peas, garlic powder, onion powder, poultry seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 8 min
- 4
Pour the mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min
- 5
In a small bowl, combine the panko bread crumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the bread crumbs.
⏱️ 3 min
- 6
Bake for 30-35 minutes, or until the rice is tender, the casserole is bubbly, and the topping is golden brown. If the topping browns too quickly, you can loosely cover it with foil.
⏱️ 35 min•🌡️ 375
- 7
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to serve.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken and Rice Casserole Bake
Ingredients
For the Casserole
- 2 cups cooked chicken breast, shredded or diced
- 1 1/2 cups uncooked white rice, rinsed
- 2 cups chicken broth
- 1 can cream of chicken soup, 10.5 ounces
- 1/2 cup sour cream
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1 cup frozen peas, thawed
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1/2 cup panko bread crumbs
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely diced yellow onion and celery and sauté for 5-7 minutes, until softened.
⏱️ 7 min - 3
In a large mixing bowl, combine the sautéed onion and celery, rinsed uncooked white rice, shredded or diced cooked chicken breast, chicken broth, cream of chicken soup, sour cream, 1 cup of the shredded cheddar cheese, thawed frozen peas, garlic powder, onion powder, poultry seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 8 min - 4
Pour the mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min - 5
In a small bowl, combine the panko bread crumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the bread crumbs.
⏱️ 3 min - 6
Bake for 30-35 minutes, or until the rice is tender, the casserole is bubbly, and the topping is golden brown. If the topping browns too quickly, you can loosely cover it with foil.
⏱️ 35 min•🌡️ 375 - 7
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to serve.
⏱️ 10 min