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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked chicken, shredded
1 cup uncooked long-grain rice
2 cups chicken broth
1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
½ cup sour cream
1 cup shredded cheddar cheese (divided)
½ cup milk
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
½ cup breadcrumbs or crushed crackers for topping
2 tablespoons butter, melted
Fresh parsley for garnish
Directions:
Directions:
Preheat your oven to 350° and grease a 9x13-inch baking dish.

In a large bowl, combine the uncooked rice, chicken broth, condensed soup, sour cream, ½ cup shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.

Fold in the cooked, shredded chicken.
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining shredded cheddar cheese.
In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter. Sprinkle the topping over the casserole.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the topping is golden and the casserole is bubbly.

Garnish with fresh parsley.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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