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Easy Chicken Rice Casserole

Easy Chicken Rice Casserole – Creamy, Hearty & Weeknight-Perfect Comfort Food!
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Easy Chicken Rice Casserole is a delightful family meal that combines tender chicken, creamy rice, and melted cheese for a comforting dish everyone will love.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 ½ cups long-grain white rice, uncooked and rinsed
  • 3 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 1 cup frozen peas and carrots blend (no need to thaw)
  • 1 tsp minced garlic
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • ½ cup milk (whole milk or 2%)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika (optional)
  • ½ cup cooked beef bacon pieces, crumbled
  • 1 cup freshly grated cheddar cheese
  • 1 cup freshly grated mozzarella cheese
  • 2 tbsp fresh parsley, finely chopped, divided
  • 1 tbsp fresh thyme leaves, finely chopped
  • Optional: Additional fresh herbs for garnish

Instructions

  1. Cook and shred/dice 2 lbs chicken; set aside (approx. 3 cups cooked). Rinse 1 ½ cups long-grain white rice thoroughly; drain. Cook and crumble ½ cup beef bacon until crispy; set aside to cool. Grate 1 cup cheddar and 1 cup mozzarella cheese; combine. Finely chop 2 tbsp fresh parsley (divided) and 1 tbsp fresh thyme.
  2. In a large skillet or Dutch oven, melt 2 tbsp butter over medium heat. Sauté diced onion and celery for 5-7 minutes until soft. Add 1 tsp minced garlic; cook for 1 minute until fragrant. Stir in 1 cup frozen peas and carrots; cook for 2-3 minutes.
  3. Reduce heat to low. Stir in 1 (10.5 oz) can cream of chicken soup, 1 (10.5 oz) can cream of mushroom soup, and ½ cup milk until smooth. Season with 1 tsp onion powder, ½ tsp garlic powder, ¼ tsp smoked paprika (optional), salt, and pepper. Simmer gently for 2-3 minutes; remove from heat.
  4. Add the rinsed rice to the creamy sauce; stir to coat every grain. Gently fold in the cooked chicken, half of the chopped parsley, and all of the chopped thyme. Pour in 3 cups low-sodium chicken broth and stir gently to combine all ingredients.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the chicken and rice mixture into the prepared baking dish, spreading evenly and ensuring rice is submerged in liquid.
  6. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  7. Carefully remove the casserole from the oven. Uncover. Sprinkle the crumbled beef bacon evenly over the top, then generously add the combined cheddar and mozzarella cheese blend.
  8. Return the uncovered casserole to the oven. Continue baking for an additional 15-20 minutes, or until the cheese is melted, bubbly, and gloriously golden brown.
  9. Remove from oven and let the casserole rest for at least 10-15 minutes before serving. Garnish with the remaining fresh chopped parsley (and optional herbs like chives or thyme sprigs) just before serving warm.

Notes

  • For a healthier option, consider using skinless chicken and low-fat cream soups.
  • This casserole can be prepared in advance and baked right before serving.
  • Feel free to substitute other vegetables according to your preference.

Nutrition

Find it online: https://www.spiritsdrink.com/easy-chicken-rice-casserole-recipe/