Chicken and Rice Casserole with Cheddar
Classic cafeteria-style one-dish meal combining shredded chicken, long grain rice, and cheddar cheese in a creamy base. Rice cooks directly in the casserole with chicken broth and sour cream, developing a tender, cohesive texture. Cheese topping melts during final baking for a golden finish.
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 can cream of chicken soup
- 1 cup sour creamGreek yogurt1:1creamyproteinFull guide →
- 1 cup long grain rice, uncooked
- 1 cup water
- ½ cup onion, chopped
- ½ cup green bell pepper, choppedred bell pepper1:1colorsweetnessFull guide →
- ½ tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix chicken, cream of chicken soup, sour cream, uncooked rice, water, onion, green pepper, garlic powder, salt, and black pepper in a large bowl.
- 3
Pour mixture into a greased 9x13 inch baking dish.
- 4
Cover with foil and bake for 1 hour.
- 5
Remove foil, sprinkle shredded cheese over casserole, and return to oven for 15-20 minutes until cheese is melted and bubbly.
- 6
Cool for a few minutes before serving.
Tips
Pre-cook chicken by poaching, baking, or rotisserie before shredding to ensure even texture throughout casserole.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350°F until warmed through.
Assemble casserole through baking dish stage, cover, and refrigerate up to 8 hours. Add 10-15 minutes to baking time if starting from cold.
Serve warm with a simple green salad or steamed vegetables.
Common Mistakes
Do not skip the initial foil cover to prevent rice from drying out and burning on top.
Do not use cooked rice as it will become mushy; source specifies uncooked rice.
Do not overbake after adding cheese or it will brown excessively and become tough.