Creamy Chicken and Rice Casserole (Print Version)
Savory chicken and rice casserole with creamy sauce, cheddar cheese, and crispy breadcrumb topping.
# Ingredients:
→ Main Components
01 -
2 cups cooked chicken, shredded or cubed
02 -
1 cup uncooked long-grain rice
03 -
300 ml chicken broth
04 -
120 ml milk
→ Creamy Base
05 -
295 g canned cream of chicken soup
06 -
295 g canned cream of mushroom soup
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
Salt and freshly ground black pepper, to taste
→ Topping
10 -
120 g shredded cheddar cheese, plus additional for garnish
11 -
60 g panko breadcrumbs
12 -
28 g unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 175°C. Grease a 23x33 cm baking dish with nonstick spray or butter.
02 -
In a large bowl, mix uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir together until thoroughly blended.
03 -
Fold in shredded or cubed cooked chicken and 120 g shredded cheddar cheese. Stir well to ensure uniform coating.
04 -
Pour the mixture into the prepared baking dish and spread evenly.
05 -
Sprinkle additional shredded cheddar cheese evenly across the surface.
06 -
Combine panko breadcrumbs with melted butter in a small bowl. Evenly distribute this mixture over the cheese layer.
07 -
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the rice is tender and the surface is golden brown.
08 -
Allow the casserole to cool for several minutes before serving. Complement with a side salad or steamed vegetables if desired.
# Notes:
01 -
For even cooking, be sure the rice is fully submerged in liquid before baking.
02 -
Substitute rotisserie chicken for convenience and extra flavor.