PrintMamaw’s Chicken and Rice Casserole
A creamy, budget-friendly chicken and rice casserole perfect for family dinners. This one-pan bake is simple to make and uses pantry staples.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
- 1/2 cup crushed buttery crackers (like Ritz)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the uncooked rice, chicken broth, cream of chicken soup, sour cream, salt, pepper, garlic powder, and onion powder. Stir until well combined.
- Add the cooked chicken to the mixture and stir to distribute evenly.
- Pour the chicken and rice mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Drizzle the melted butter over the cheese.
- Top with the crushed buttery crackers.
- Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for 5-10 minutes before serving.
Notes
- For a make-ahead option, assemble the casserole (without the cracker topping) and refrigerate for up to 24 hours. Add the topping just before baking and increase the baking time by 5-10 minutes.
- This casserole freezes well. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
- You can substitute cream of mushroom soup for cream of chicken soup for a different flavor.
- Add frozen peas or carrots to the mixture for extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg