creamy chicken and rice casserole

Ingredients (Serves 6)

• The Chicken & Rice Base:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1.5 cups long-grain white rice (uncooked, rinsed and drained)
  • 3 cups low-sodium chicken broth (provides the exact liquid needed to cook the rice perfectly)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
• The Creamy Sauce:
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for extra depth)
  • 1 cup whole milk or half-and-half (for rich, velvety texture)
  • 2 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning or thyme
  • 1 tsp salt and $\frac{1}{2}$ tsp freshly cracked black pepper
• The Cheesy Topping:
  • 2 cups shredded sharp cheddar cheese or Monterey Jack (divided)
  • $\frac{1}{2}$ cup panko breadcrumbs or crushed Ritz crackers mixed with 1 tbsp melted butter (optional, for a crunchy topping)

Step-by-Step Instructions

1. Preheat and Prep:
   • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Combine the Base Directly in the Dish:
   • In the prepared baking dish, scatter your rinsed, uncooked long-grain rice, diced onions, and minced garlic evenly across the bottom.
   • Lay the cubed chicken pieces right on top of the rice mixture. Season the chicken generously with a pinch of salt, pepper, and garlic powder.
3. Mix the Creamy Liquid:
   • In a large mixing bowl, whisk together the cream of chicken soup, milk (or half-and-half), melted butter, Italian seasoning, salt, and pepper until completely smooth.
   • Pour this creamy mixture evenly all over the chicken and rice, making sure all the rice grains are submerged in liquid so they bake evenly.
4. Bake Covered:
   • Tightly cover the baking dish with aluminum foil (this traps the steam so the rice cooks to tender perfection without drying out).
   • Bake at 375°F for 35 minutes.
5. Add Cheese and Finish Baking:
   • Carefully remove the foil. Stir the chicken and rice gently to redistribute the creamy sauce.
   • Sprinkle 1.5 cups of the shredded cheddar cheese evenly over the top (plus your buttery panko breadcrumbs if you want a nice crunch).
   • Return to the oven uncovered for an additional 15 to 20 minutes, until the rice is tender, the chicken is cooked through (internal temp of 165°F), and the cheese on top is melted, bubbling, and golden brown.
6. Rest Before Serving:
   • Let the casserole rest for 10 minutes before scooping—this allows the rich sauce to settle and thicken up nicely!

Pro Tip: Want to sneak in some extra nourishment? Toss in a cup of frozen peas or thawed broccoli florets right when you stir the dish before adding the cheese topping!