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Cheesy Chicken and Rice Casserole

A comforting and hearty dish with layers of tender rice, succulent chicken, and gooey cheese, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 can cream of chicken soup
  • Salt and pepper to taste
  • 1 cup mixed vegetables (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch casserole dish with a bit of oil or cooking spray.
  3. In a large bowl, mix together the shredded chicken, uncooked rice, chicken broth, sour cream, cream of chicken soup, and mixed vegetables (if using). Season with salt and pepper to taste.
  4. Transfer the mixture into the prepared casserole dish, spreading it evenly.
  5. Sprinkle the shredded cheese on top, ensuring it’s generously layered.
Cooking
  1. Cover the casserole with aluminum foil and bake for about 45 minutes.
  2. After that, remove the foil and cook for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Allow the casserole to cool for a few minutes before serving. Enjoy!

Notes

For substitutions, you can use turkey or your favorite halal meat. For a vegetarian twist, use chickpeas or omit the protein. If your rice appears dry, add a splash of chicken broth before baking. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Reheat in the oven at 350°F for about 20-25 minutes.