Description
A comforting and easy make-ahead chicken rice casserole featuring tender chicken, fluffy rice, and creamy sauce, perfect for busy weeknights or meal prep.
Ingredients
2 cups cooked white rice
3 cups cooked chicken, shredded
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
1 cup sour cream
1 can (10.5 ounces) cream of mushroom soup
1/2 cup chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup breadcrumbs
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, thawed peas, shredded cheddar cheese, sour cream, cream of mushroom soup, chicken broth, chopped onion, minced garlic, salt, black pepper, and dried thyme. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the casserole is heated through.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes