Creamy Chicken and Rice Casserole
This creamy and comforting chicken and rice casserole is a classic American family dinner. With just 10 minutes of prep time, this hearty, flavorful dish is the perfect way to feed your family on a busy night!
Servings: 8
Calories: 391kcal
Ingredients
- 2 –3 cups cooked shredded, or diced chicken
- 1 package Lipton Onion Soup Mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice uncooked
- Salt and pepper to taste
Instructions
Preheat the Oven
- Set your oven to 350°F.
Combine Ingredients
- In a medium-sized bowl, mix together the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, minute rice, and salt and pepper.
- Stir until well combined.
Prepare the Pan
- Spray a 9x13-inch baking pan with cooking spray.
- Assemble the Casserole
- Pour the chicken and rice mixture into the prepared pan, spreading it out evenly.
Bake Covered
- Cover the pan with aluminum foil and bake for 45 minutes.
Bake Uncovered
- Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
Serve
- Remove from the oven and let it cool slightly before serving. Enjoy!
Notes
Chicken Options: Use store-bought rotisserie chicken or any leftover cooked chicken for convenience.
Rice Choice: Minute rice works perfectly as it cooks quickly. Avoid using uncooked long-grain rice, as it will require more liquid and a longer cooking time.
Flavor Boost: Stir in shredded cheese or frozen veggies like peas or broccoli before baking for extra flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.