Description
Cozy Southern-style casserole with shredded chicken, creamy sauce, and cheesy rice – your ultimate comfort food fix.
Ingredients
Scale
Protein & Dairy
- 3 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella
- 1/4 cup shredded sharp cheddar (optional)
Grains & Pantry
- 2 cups cooked white rice (jasmine or long-grain)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1 tsp Italian dressing mix or seasoning
- Salt and black pepper, to taste
Liquids
- 1/2 cup chicken broth (low sodium)
- Optional: 2 tbsp whole milk or half & half
Toppings (Optional)
- 1/3 cup panko or seasoned breadcrumbs
- 2 tbsp grated parmesan cheese
- Fresh parsley, for garnish
Instructions
- Prepare Sauce: In a saucepan, melt butter over medium heat. Add cream cheese and stir until smooth. Mix in cream of chicken soup, sour cream, and chicken broth. Whisk until thick and creamy. Add milk if desired.
- Combine Filling: In a large bowl, mix shredded chicken and cooked rice. Add all seasonings. Pour in the creamy sauce and fold gently until well coated.
- Assemble Casserole: Preheat oven to 350°F (175°C). Grease a 9×13-inch dish and spread the mixture evenly. Top with mozzarella and optional cheddar, panko, or parmesan.
- Bake: Bake uncovered for 25–30 minutes until bubbly and golden. Broil for 2–3 minutes for a crispier top.
- Garnish and Serve: Let rest 5–10 minutes. Garnish with fresh parsley before serving.
Notes
- Use rotisserie or leftover chicken to save time.
- Slightly undercook rice if baking it with the sauce.
- Store leftovers in the fridge up to 4 days or freeze unbaked for 2 months.
- Add-ins: peas, broccoli, mushrooms, or chilies.
- Make dairy-free with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 425 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg