Homey Chicken and Rice Casserole
Cost $12, save $8
Source: Recommended by CookPal
- 65 Min
- 4 Servings
- $12
Homey Chicken and Rice Casserole
Cost $12, save $8
Source: Recommended by CookPal
- 65 Min
- 4 Servings
- $12
INGREDIENTS
Broth and Grains
- 1 3/4 cups chicken broth, divided
- 🍚 1 cup rice
Vegetables
- 🍄 2 cups sliced white mushrooms
- 🧅 1 small onion, chopped
Protein
- 🍗 2 cups shredded cooked chicken
Dairy
- 1 (10.5 ounce) can fat-free condensed cream of chicken soup
- 1 cup light sour cream
- 🥛 ½ cup milk
- 🧀 1 cup shredded Cheddar cheese
Seasoning
- 🧂 1 tablespoon seasoned salt (such as LAWRY'S)
- ground black pepper to taste
Toppings
- ¼ cup crushed garlic- and butter-flavored croutons
Oils
- 2 tablespoons olive oil
STEPS
Bring 1 1/4 cups chicken broth and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
Heat oil in a saucepan over medium heat. Add mushrooms and onion; sauté until mushrooms are soft and onion is translucent, 5 to 7 minutes.
Stir in chicken, condensed soup, sour cream, milk, remaining 1/2 cup of chicken broth, seasoned salt, and black pepper. Reduce the heat to low and stir in cooked rice until well incorporated.
Transfer mixture to the prepared baking dish. Bake in the preheated oven for 15 minutes.
Top casserole with Cheddar cheese and crushed croutons, and continue to bake until the top begins to brown, about 10 more minutes.
Let cool for 5 minutes before serving.
NUTRIENTS
Per 1 serving🔥
623
Calories
- 33Protein
- 63Carbs
- 26Fats
💡 Use freshly shredded Cheddar cheese for a creamier texture.For added texture, consider mixing in some frozen peas or chopped carrots.Store leftovers in an airtight container in the refrigerator for up to 3 days.If you prefer a crispier topping, broil the casserole for the last 2 minutes of baking.