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Easy Creamy Chicken and Rice Casserole

A close-up of a creamy chicken and rice casserole slice topped with golden brown crunchy crumbs.
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A simple, cheesy, and creamy chicken and rice casserole that you can prepare quickly for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 cups cooked white rice
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed butter crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked rice, cream of chicken soup, sour cream, chicken broth, onion powder, garlic powder, and black pepper. Mix until smooth.
  3. Stir in the shredded chicken and frozen mixed vegetables into the soup mixture.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the shredded cheddar cheese over the top of the casserole.
  6. In a small bowl, combine the crushed butter crackers and melted butter. Sprinkle this topping evenly over the cheese layer.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if desired.
  • For a richer flavor, use leftover roasted chicken instead of boiled or baked chicken.
  • If you do not have frozen mixed vegetables, you can use 1 cup of steamed broccoli florets.

Nutrition

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