Tulo

Little Blue Menu Chicken and Rice Casserole Recipe

A bubbling chicken and rice casserole in a white baking dish, topped with melted cheddar and golden cracker crumbs, with a serving spoon lifting out a portion showing tender rice and diced chicken.
Photo by Arti.tic on Pexels

Uncooked rice bakes directly in a seasoned broth and soup mixture, so it absorbs all the savory flavor instead of being stirred in as a bland afterthought. Covering the dish tightly for most of the bake traps steam so the rice cooks through evenly, and a short uncovered finish is what actually browns the cheese and cracker topping.

Prep
15 min
Cook
60 min
Total
75 min
Servings
6

Ingredients

Servings6
  • 3 cups cooked chicken breast, diced
  • 1 1/2 cups long-grain white rice, uncooked
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • 1 cup sour cream
  • 1 1/2 cups chicken broth
  • 4 tbsp unsalted butter, melted
  • 1/2 cup yellow onion, finely diced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup buttery round crackers, crushed

Nutrition per serving

Calories
670
Protein
36g
Carbs
53g
Fat
34g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  2. 2In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and melted butter until smooth and no lumps of soup remain.
  3. 3Stir in the uncooked rice, diced chicken, onion, garlic powder, paprika, and black pepper until the rice is fully coated in the sauce.
  4. 4Spread the mixture evenly into the prepared dish and cover tightly with foil, pressing the foil down at the edges so no steam escapes.
  5. 5Bake covered for 40 minutes.
  6. 6Remove the foil, sprinkle the cheddar and crushed crackers evenly over the top, and bake uncovered for another 18-20 minutes, until the rice is tender and the topping is golden.
  7. 7Let the casserole rest for 10 minutes before serving; the sauce thickens noticeably as it sits.

Tips & variations

  • Rotisserie chicken works well here and cuts the prep time considerably; about half a rotisserie chicken, shredded, equals roughly 3 cups.
  • Stir in a cup of frozen peas and carrots with the rice for a more complete one-dish meal.
  • Swap the crushed crackers for panko tossed with a tablespoon of melted butter if a crunchier topping is preferred.
  • Check the rice for doneness before removing the foil for good; if it's still firm at 40 minutes, re-cover and bake another 10 minutes before adding the toppings.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of chicken broth or milk stirred in to loosen the sauce, which thickens further in the fridge. To freeze, assemble the casserole through step 4 without baking, wrap tightly, and freeze up to 3 months; thaw overnight in the fridge before baking as directed, adding about 10 extra minutes covered.

Tips from the Tulo kitchen

  • Dicing the onion finely rather than roughly chopping it keeps it from staying crunchy after just 40 minutes of covered baking.
  • If using rotisserie chicken, hold off on adding extra salt until after tasting the finished casserole, since both the chicken and the condensed soup are already well salted.

FAQ

Can I use brown rice instead of white rice?

Brown rice takes longer to hydrate and will still be firm at 40 minutes covered; increase the covered bake time to about 60-65 minutes and add an extra 1/4 cup of broth.

Can this casserole be assembled ahead of time?

Yes. Mix everything through step 4, cover, and refrigerate up to 24 hours before baking. Add about 10 minutes to the covered bake time since the dish will go into the oven cold.

Why is my rice still crunchy after baking?

This usually means the foil seal wasn't tight enough and steam escaped during baking. Re-cover the dish tightly and bake in 10-minute increments, checking the rice each time, until it's tender.

Can I make this without canned condensed soup?

Yes. Substitute a homemade white sauce made from 3 tablespoons butter, 3 tablespoons flour, and 2 cups chicken broth whisked together and simmered until thickened, in place of the two cans of soup.

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