Dinner was a win thanks to my son's cooking, had to snag the recipe right away!

This baked creamy chicken and rice casserole is a comforting dish that combines tender chicken with creamy rice, all topped with a golden, crispy layer. It's a classic American recipe, often found in homes across the Midwest, where convenience and heartiness meet in the kitchen. The creamy texture is achieved with a blend of broth and cream, and it's a perfect one-dish meal that fits both weeknight dinners and family gatherings. The origins of this dish are deeply rooted in the desire for convenience without sacrificing taste, making it a timeless favorite.

This casserole pairs beautifully with a crisp green salad dressed in a light vinaigrette, which provides a refreshing contrast to the rich flavors of the dish. Steamed vegetables like broccoli or green beans also complement it well, adding a nutritional boost and vibrant color to your plate. For those looking to keep it classic, a side of warm, crusty bread can help mop up any creamy sauce left on your plate.

Baked Creamy Chicken and Rice Casserole

Servings: 4-6 servings

Ingredients

1 cup long-grain white rice, uncooked
2 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1.5 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots, thawed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Chopped fresh parsley for garnish (optional)

Directions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the uncooked rice, chicken broth, heavy cream, sour cream, and cream of mushroom soup. Stir until well blended.

Add the cooked chicken, peas and carrots, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly distributed.

Transfer the mixture into a lightly greased 9x13-inch baking dish and spread evenly.

Sprinkle the shredded cheddar cheese over the top of the casserole.

In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture over the cheese for a crispy topping.

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and continue to bake for an additional 15-20 minutes, or until the top is golden and crispy and the rice is fully cooked.

Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

Variations & Tips

For a healthier version, you can use brown rice instead of white, although you may need to adjust the cooking time accordingly. You can also add more vegetables such as broccoli florets, sliced mushrooms, or bell peppers for extra flavor and nutrition. To cater to different tastes, consider swapping the cream of mushroom soup with cream of chicken or celery soup. For a kicking twist, add a teaspoon of red chili flakes or a dash of hot sauce for some heat.