Chicken and Rice Creamy Casserole
Chicken and Rice Creamy Casserole
Ingredients
For the Casserole Base
- 3 cups cooked shredded chicken, from 1 rotisserie chicken
- 2 cups cooked yellow rice
- 2 1/2 cups frozen broccoli florets, thawed
For the Creamy Sauce
- 1/2 cup butter
- 3/4 cup onion, diced
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Tony's Creole seasoning
- 1/2 teaspoon garlic powder
- 10.5 ounces Campbell's Cream of Chicken with Herbs soup
- 10.5 ounces Campbell's Cheddar Cheese Soup
- 10.5 fluid ounces half and half
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup sour cream
For the Crunchy Topping
- 1 sleeve buttery crackers, crushed (about 25 crackers)
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped
- 1 1/2 cups shredded Colby Jack cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch casserole dish.
⏱️ 5 min•🌡️ 375
- 2
Layer the cooked shredded chicken evenly in the bottom of the prepared casserole dish. Spread the cooked yellow rice over the chicken, then add the thawed broccoli florets on top of the rice.
⏱️ 5 min
- 3
In a large skillet or pan, melt the 1/2 cup of butter over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the mustard powder, paprika, Tony's Creole seasoning, and garlic powder into the sautéed onions. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in both cans of Campbell's Cream of Chicken with Herbs soup and Campbell's Cheddar Cheese Soup. Fill one of the empty soup cans with half and half and add it to the pan. Stir well to combine.
⏱️ 2 min
- 6
Reduce heat to low and stir in the 1 1/2 cups of shredded cheddar cheese until melted and smooth. Remove from heat and stir in the 1/4 cup of sour cream until fully incorporated. The sauce should be creamy and slightly bubbling.
⏱️ 3 min
- 7
Pour the entire creamy cheese sauce over the chicken, rice, and broccoli in the casserole dish. Using a spatula or wooden spoon, gently mix all the ingredients in the casserole dish until well combined and evenly coated.
⏱️ 3 min
- 8
In a mixing bowl, combine the crushed buttery crackers, 3 tablespoons of melted butter, and chopped fresh parsley. Mix until the crackers are evenly coated.
⏱️ 3 min
- 9
Sprinkle the 1 1/2 cups of shredded Colby Jack cheese evenly over the casserole mixture. Then, spread the cracker topping over the Colby Jack cheese layer.
⏱️ 2 min
- 10
Bake the casserole for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
⏱️ 30 min•🌡️ 375
- 11
Remove from the oven and let rest for a few minutes before serving warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Rice Creamy Casserole
For the Casserole Base
- 3 cups cooked shredded chicken, from 1 rotisserie chicken
- 2 cups cooked yellow rice
- 2 1/2 cups frozen broccoli florets, thawed
For the Creamy Sauce
- 1/2 cup butter
- 3/4 cup onion, diced
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Tony's Creole seasoning
- 1/2 teaspoon garlic powder
- 10.5 ounces Campbell's Cream of Chicken with Herbs soup
- 10.5 ounces Campbell's Cheddar Cheese Soup
- 10.5 fluid ounces half and half
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup sour cream
For the Crunchy Topping
- 1 sleeve buttery crackers, crushed (about 25 crackers)
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped
- 1 1/2 cups shredded Colby Jack cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch casserole dish.
⏱️ 5 min•🌡️ 375 - 2
Layer the cooked shredded chicken evenly in the bottom of the prepared casserole dish. Spread the cooked yellow rice over the chicken, then add the thawed broccoli florets on top of the rice.
⏱️ 5 min - 3
In a large skillet or pan, melt the 1/2 cup of butter over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the mustard powder, paprika, Tony's Creole seasoning, and garlic powder into the sautéed onions. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in both cans of Campbell's Cream of Chicken with Herbs soup and Campbell's Cheddar Cheese Soup. Fill one of the empty soup cans with half and half and add it to the pan. Stir well to combine.
⏱️ 2 min - 6
Reduce heat to low and stir in the 1 1/2 cups of shredded cheddar cheese until melted and smooth. Remove from heat and stir in the 1/4 cup of sour cream until fully incorporated. The sauce should be creamy and slightly bubbling.
⏱️ 3 min - 7
Pour the entire creamy cheese sauce over the chicken, rice, and broccoli in the casserole dish. Using a spatula or wooden spoon, gently mix all the ingredients in the casserole dish until well combined and evenly coated.
⏱️ 3 min - 8
In a mixing bowl, combine the crushed buttery crackers, 3 tablespoons of melted butter, and chopped fresh parsley. Mix until the crackers are evenly coated.
⏱️ 3 min - 9
Sprinkle the 1 1/2 cups of shredded Colby Jack cheese evenly over the casserole mixture. Then, spread the cracker topping over the Colby Jack cheese layer.
⏱️ 2 min - 10
Bake the casserole for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
⏱️ 30 min•🌡️ 375 - 11
Remove from the oven and let rest for a few minutes before serving warm.
⏱️ 1 min