Old-Fashioned Chicken and Rice Casserole
A creamy, comforting chicken and rice casserole made with simple pantry ingredients, tender chicken, and a buttery cracker topping.
Servings 8
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1 1/2 cups long-grain white rice, uncooked
- 2 cans cream of chicken soup, 10.5 ounces each
- 2 1/2 cups chicken broth
- 1/2 cup sour cream
- 4 tbsp butter, melted
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/2 tsp black pepper
- 1/4 tsp salt, or to taste
- 1 cup shredded cheddar cheese
- 1 cup crushed buttery crackers
- 2 tbsp melted butter, for topping
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, stir together cream of chicken soup, chicken broth, sour cream, 4 tablespoons melted butter, onion powder, garlic powder, poultry seasoning, pepper, and salt.
- Add cooked chicken and uncooked rice. Stir until evenly combined.
- Spread mixture into the prepared baking dish. Cover tightly with foil.
- Bake for 45 minutes.
- Remove foil and gently stir the casserole.
- Sprinkle cheddar cheese over the top.
- In a small bowl, mix crushed crackers with 2 tablespoons melted butter. Sprinkle over the cheese.
- Bake uncovered for 15 to 20 minutes, or until the rice is tender and the casserole is hot and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use long-grain white rice for this recipe. Do not substitute instant rice unless adjusting the liquid and baking time.If the casserole looks too thick before baking, add an extra ¼ cup chicken broth.For a stronger old-fashioned flavor, replace one can of cream of chicken soup with cream of celery soup.