This baked creamy chicken and rice casserole is a comforting dish that combines tender chicken with creamy rice, all topped with a golden, crispy layer. It’s a classic American recipe, often found in homes across the Midwest, where convenience and heartiness meet in the kitchen. The creamy texture is achieved with a blend of broth and cream, and it’s a perfect one-dish meal that fits both weeknight dinners and family gatherings. The origins of this dish are deeply rooted in the desire for convenience without sacrificing taste, making it a timeless favorite.
This casserole pairs beautifully with a crisp green salad dressed in a light vinaigrette, which provides a refreshing contrast to the rich flavors of the dish. Steamed vegetables like broccoli or green beans also complement it well, adding a nutritional boost and vibrant color to your plate. For those looking to keep it classic, a side of warm, crusty bread can help mop up any creamy sauce left on your plate.
Baked Creamy Chicken and Rice Casserole
Servings: 4-6 servings
Ingredients
1 cup long-grain white rice, uncooked
2 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1.5 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots, thawed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Chopped fresh parsley for garnish (optional)
Directions
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HomeNo Sugar! No Oil! no Milk! No Yogurt! You eat this dessert every day without getting fat! No Sugar! No Oil! no Milk! No Yogurt! You eat this dessert every day without getting fat!
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