Description
A creamy, comforting chicken and rice casserole made with cooked chicken, instant rice, condensed soups, sour cream, milk, and savory onion seasoning. This easy family dinner requires only 10 minutes of preparation.
Ingredients
Scale
- 2 to 3 cups cooked chicken, shredded or diced
- 1 envelope onion soup mix
- 1 can condensed cream of mushroom soup, about 10.5 ounces
- 1 can condensed cream of chicken soup, about 10.5 ounces
- 2 cups milk
- 3/4 cup sour cream
- 1/2 cup water
- 2 cups uncooked instant white rice
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
- Nonstick cooking spray for the baking dish
- Chopped fresh parsley for serving, optional
Instructions
- Preheat the oven to 350°F.
- Coat a 9-by-13-inch baking dish lightly with nonstick cooking spray.
- Add the cream of mushroom soup, cream of chicken soup, milk, sour cream, water, and onion soup mix to a large mixing bowl. Stir until smooth.
- Add the uncooked instant rice, cooked chicken, black pepper, and salt. Stir until evenly combined.
- Pour the chicken and rice mixture into the prepared baking dish and spread it into an even layer.
- Cover the baking dish tightly with aluminum foil.
- Bake the covered casserole for 45 minutes.
- Carefully remove the foil and return the casserole to the oven.
- Bake uncovered for another 15 minutes, or until the rice feels tender and the sauce looks creamy.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
- Use instant white rice rather than regular long-grain rice because the liquid amount and baking time suit quick-cooking rice.
- Seal the pan tightly with foil during the first 45 minutes so the trapped steam cooks the rice evenly.
- Rotisserie chicken works well and reduces preparation time.
- Condensed soup and onion soup mix contain significant sodium, so add extra salt sparingly.
- For a cheesier casserole, sprinkle shredded cheddar or Parmesan over the top during the final 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Add a small splash of milk or water before reheating to restore the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 3
- Sodium: 1184
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 1
- Protein: 21
- Cholesterol: 56