Hearty Forgotten Chicken & Rice Casserole Recipe (Print Version)
Whip up this easy forgotten chicken and rice casserole for a simple weeknight meal. Creamy, savory, and satisfying, it's comfort food at its best.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten
# Ingredients:
→ Main Ingredients
01 -
3 cups cooked chicken, shredded
02 -
1 ½ cups uncooked long-grain white rice
03 -
2 ½ cups chicken broth, low-sodium
04 -
1 (10.5 oz) can condensed cream of mushroom soup
→ Aromatics & Dairy
05 -
½ yellow onion, finely diced
06 -
2 cloves garlic, minced
07 -
½ cup sour cream
08 -
1 ½ cups cheddar cheese, freshly grated
→ Seasonings & Spices
09 -
1 teaspoon dried thyme
10 -
½ teaspoon dried parsley
11 -
½ teaspoon salt, or to taste
12 -
¼ teaspoon black pepper, or to taste
→ Finishing Touches
13 -
2 tablespoons fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get your oven preheating to 375°F (190°C) and grab a 9x13 inch baking dish. Give it a good spray with cooking spray; trust me, you don't want anything sticking. Then, if your chicken isn't already shredded, get that done. Dice up your yellow onion nice and fine, and mince that garlic. This is where I sometimes get a little teary-eyed from the onion, but it's worth it for the flavor, honestly! Having everything ready before you start mixing makes this whole forgotten chicken and rice casserole process so much smoother.
02 -
In a large bowl, combine the condensed cream of mushroom soup, chicken broth, and sour cream. Whisk it all together until it's smooth and creamy. This is the heart of our forgotten chicken and rice casserole, so make sure there are no lumps! Then, stir in your diced onion, minced garlic, dried thyme, dried parsley, salt, and black pepper. Give it a good taste here – does it need more salt? More pepper? This is your chance to adjust the seasonings before everything else gets added. I always sneak a little taste, oops, just to make sure it's perfect.
03 -
Now, add your cooked shredded chicken and the uncooked long-grain white rice to the creamy mixture in the bowl. Stir everything gently until the chicken and rice are evenly coated in that glorious sauce. Make sure the rice is really submerged; this is key for it to cook properly in the oven. Once it's all mixed up, pour the entire contents into your prepared 9x13 inch baking dish. Spread it out evenly with a spatula so it's a nice, flat layer. It should look thick and inviting, ready for its bake time!
04 -
Cover the baking dish tightly with aluminum foil. This is super important because it helps steam the rice and cook it perfectly. Pop it into your preheated oven and bake for 45 minutes. You'll smell it getting wonderfully fragrant after about 30 minutes, a truly comforting aroma filling your kitchen! Resist the urge to peek too much; we want all that steam trapped inside. After 45 minutes, the rice should be tender, and the sauce bubbly. It’s almost a forgotten chicken and rice casserole masterpiece!
05 -
Carefully remove the casserole from the oven and take off the foil. Now for the best part: sprinkle that freshly grated cheddar cheese evenly over the top. Oh, the anticipation! Return the uncovered casserole to the oven for another 10-15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Keep an eye on it during this last stretch; you want that lovely golden crust, not a burnt one. I've definitely walked away for 'just a second' and come back to slightly too-crispy edges before, oops!
06 -
Once the cheese is perfectly melted and golden, pull the forgotten chicken and rice casserole out of the oven. This next step is crucial, even though it's hard to wait: let it rest for at least 10 minutes before serving. This allows the sauce to set up and the rice to finish absorbing all those delicious flavors. Trust me, it makes a big difference in texture. While it's resting, chop up some fresh parsley and sprinkle it over the top for a vibrant finish. Then, scoop it out and enjoy that creamy, comforting goodness!
# Notes:
01 -
Always use cooked chicken and uncooked rice; it's a game-changer for texture.
02 -
When reheating leftovers, add a splash of broth or milk to bring back that creamy goodness.
03 -
No cream of mushroom? Cream of chicken or celery soup works in a pinch for the sauce base.
04 -
Serve with a crisp green salad to cut through the richness, it's my favorite combo!
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
whisk
04 -
spatula
05 -
aluminum foil
# Nutrition Facts (Per Serving):
Calories: 550
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 30g