Cheesy Chicken and Rice Bake with Golden Top
A simple, comforting baked casserole featuring tender chicken and creamy rice, topped with a browned, golden crust.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the uncooked rice, chicken broth, cream of chicken soup, milk, 3/4 cup of the cheddar cheese, sour cream, onion powder, garlic powder, and pepper. Mix well.
- Stir in the shredded cooked chicken until everything is evenly distributed.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the breadcrumbs and the remaining 1/4 cup of cheddar cheese. Drizzle the melted butter over this mixture and toss until the breadcrumbs are coated.
- Sprinkle the breadcrumb and cheese topping evenly over the chicken and rice mixture.
- Bake for 45 to 50 minutes, or until the rice is tender and the top is golden brown and bubbly.
- Let the bake rest for 5 minutes before serving.
Notes
- For a richer flavor, use half-and-half instead of milk.
- To achieve a very dark golden top, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
- This casserole freezes well before baking; cover tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 750
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 95