Creamy Chicken and Rice Casserole
This creamy and comforting chicken and rice casserole is a classic American family dinner. With minimal prep time, this hearty, flavorful dish is the perfect way to feed your family on a busy night. Packed with tender chicken, creamy soups, and perfectly cooked rice, it’s a satisfying meal everyone will love!
Servings: 8
Calories: 391kcal
Ingredients
- 2 –3 cups cooked shredded, or diced chicken
- 1 package Lipton Onion Soup Mix
- 1 can 10.5 ounces cream of mushroom soup
- 1 can 10.5 ounces cream of chicken soup
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice uncooked
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Mix ingredients: In a medium-sized bowl, combine the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, minute rice, salt, and pepper. Stir until well blended.
- Prepare the baking dish: Lightly grease a 9x13-inch baking pan with cooking spray.
- Assemble the casserole: Pour the chicken and rice mixture into the prepared pan, spreading it evenly.
- Bake covered: Cover the pan with aluminum foil and bake for 45 minutes.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes, allowing the top to brown slightly.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy!
- Notes
- Use rotisserie chicken or any leftover cooked chicken for convenience.
- Minute rice works best for this recipe. Avoid using uncooked long-grain rice, as it will need more liquid and a longer cook time.
- Add extra flavor by mixing in shredded cheese or frozen veggies like peas or broccoli before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.