Creamy Chicken And Rice Bake (Printable version)

Tender chicken and fluffy rice baked in a rich, creamy cheese sauce until golden and bubbly. An easy, satisfying meal the whole family will love.

# What you need:

→ Meats

01 - 2 cups cooked chicken breast, diced or shredded (about 2 large breasts)

→ Rice

02 - 1 cup long-grain white rice, uncooked

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas and carrots or mixed vegetables, thawed

→ Dairy & Cheese

06 - 1 cup sour cream
07 - 1 ½ cups shredded cheddar cheese, divided
08 - ½ cup mozzarella cheese, shredded
09 - 1 can (10.5 oz) condensed cream of chicken soup

→ Liquids

10 - 2 ½ cups low-sodium chicken broth
11 - 2 tablespoons unsalted butter

→ Spices & Seasonings

12 - ½ teaspoon salt
13 - ½ teaspoon black pepper
14 - ½ teaspoon paprika
15 - ½ teaspoon dried thyme (optional)

# How To:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt the butter. Add the onion and garlic, sautéing until translucent, about 3 minutes.
03 - In a large bowl, combine the cooked onion and garlic, chicken, uncooked rice, cream of chicken soup, sour cream, chicken broth, peas and carrots, 1 cup cheddar cheese, mozzarella, salt, pepper, paprika, and thyme. Mix until fully combined.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - Cover the baking dish tightly with foil. Bake for 30 minutes.
06 - Remove foil, sprinkle remaining ½ cup cheddar cheese evenly over the casserole, and bake uncovered for another 8–10 minutes, or until cheese is melted and casserole is bubbling.
07 - Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Everything cooks in one dish so cleanup is minimal
  • The rice absorbs all those creamy flavors while baking
  • It feeds a crowd and tastes even better the next day
02 -
  • The rice must be uncooked when you assemble it or the texture will be wrong
  • Covering tightly for the first bake is essential for the rice to cook through
  • Letting it rest for those 5 minutes makes a huge difference in how it holds together when served
03 -
  • Use freshly shredded cheese instead of pre-shredded for better melting
  • Warm the broth slightly before mixing to help everything incorporate evenly

Go back