Description
A soul-satisfying Southern classic, this Chicken and Rice Casserole combines creamy textures, tender chicken, and fluffy rice in one cozy dish—perfect for busy weeknights or comforting Sunday dinners.
Ingredients
2 cups uncooked long-grain white rice
3 cups chicken broth (low-sodium)
1.5 lbs boneless, skinless chicken thighs or breasts
1 cup sour cream
1 (10.5 oz) can of cream of mushroom soup
1 (10.5 oz) can of cream of chicken soup
1 cup shredded sharp cheddar cheese
1 onion, finely chopped
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
2 tbsp butter
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13” baking dish.
2. In a bowl, mix cream soups, sour cream, garlic powder, salt, pepper, and paprika.
3. Stir in raw rice and chicken broth until smooth. Add chopped onion.
4. Place uncooked chicken on top of mixture in the baking dish.
5. Top with shredded cheese and dot with butter.
6. Cover tightly with foil and bake for 40 minutes.
7. Uncover and bake an additional 15 minutes to brown the top.
8. Let rest for 5–10 minutes before serving.
Notes
Use Greek yogurt for a lighter version.
Add vegetables like chopped spinach or bell peppers.
Try variations with pesto, sriracha, or curry powder.
Perfect for leftovers—store in fridge up to 4 days or freeze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken and rice casserole, southern comfort food, easy weeknight meal