Cheesy Chicken and Rice Casserole Made From Scratch
A comforting dish that combines tender chicken, fluffy rice, and a creamy cheese sauce, perfect for weeknight meals or family gatherings.
Servings: 6 servings
Equipment
- Medium saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Main Ingredients
- 2 cups Cooked and Shredded Chicken Breast Ensure chicken is cooked thoroughly before shredding.
- 1 cup Long-Grain Rice Provides a fluffy base for the casserole.
- 2 cups Low-Sodium Chicken Broth Infuses flavor into the rice.
- 2 cups Shredded Sharp Cheddar Cheese Adds creaminess and robust flavor.
- 1 cup Sour Cream Adds richness and helps bind the ingredients.
- 1 medium Onion, diced Brings sweet and savory flavor.
- 2 cloves Garlic, minced Enhances the savory notes of the dish.
- 1 cup Frozen Mixed Vegetables Adds color and nutrition.
- 2 tablespoons Olive Oil Used for sautéing onions and garlic.
- to taste Salt and Pepper Essential seasonings to elevate flavors.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- In a large mixing bowl, combine long-grain rice, chicken broth, and the sautéed onion and garlic mixture. Stir well.
- Incorporate shredded chicken into the rice mixture.
- Add sour cream and mix until well combined.
- Fold in frozen mixed vegetables and season with salt and pepper.
- Transfer the mixture into a greased 9x13-inch baking dish.
- Sprinkle shredded cheddar cheese over the top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
For variations, consider adding different vegetables, spices, or using different types of cheese.