Description
A creamy and comforting baked chicken and rice casserole topped with melted cheese and a buttery cracker crust for a satisfying family meal.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup cooked rice
- 1 can (300 ml) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup crushed crackers
- 2 tablespoons melted butter
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- In a bowl, combine chicken, rice, onion, garlic powder, salt, and pepper.
- In another bowl, whisk soup, sour cream, and milk until smooth.
- Mix the creamy mixture into the chicken and rice until well combined.
- Transfer mixture into prepared baking dish and spread evenly.
- Sprinkle cheddar cheese over the top.
- Mix crushed crackers with melted butter and sprinkle over cheese.
- Bake for 30–35 minutes until golden and bubbly.
- Let rest for a few minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Add vegetables like peas or broccoli for variation.
- Cover with foil if topping browns too quickly.
- Add a splash of milk when reheating if needed.
- Can be made ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
