1. Preheat & Prep
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Mix the Rice & Sauce
In a large bowl, whisk together broth, cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
Stir in uncooked rice and frozen peas & carrots (if using).
3. Layer the Casserole
Pour the rice mixture into the baking dish.
Spread cooked chicken evenly over the top.
Sprinkle with cheddar and Parmesan cheeses.
4. Add the Crunchy Topping
Mix crushed crackers/breadcrumbs with melted butter, then sprinkle over the cheese.
5. Bake to Golden Perfection
Cover with foil and bake 45 minutes.
Remove foil and bake 15-20 more minutes until bubbly and golden.
Let rest 10 minutes before serving.
Pro Tips for the Best Casserole
🔥 Extra creamy? Add ½ cup more sour cream or cream cheese.
🍗 No cooked chicken? Bake 2 raw chicken breasts on top (increase bake time to 1 hour).
🌶 Spicy kick? Add ½ tsp cayenne or a diced jalapeño.
🧊 Freeze for later? Assemble (unbaked) and freeze for 2 months—bake from frozen (+20 mins).
FAQs
Can I use brown rice?
Yes! Increase broth to 3½ cups and bake 60+ minutes.
How do I store leftovers?
Keep in the fridge for 4 days—reheat with a splash of broth.
Can I make this gluten-free?
Use GF cream soups, GF crackers, and check broth labels.
Serving Ideas
🥗 Light side: Pair with a crisp green salad
🍞 Comfort combo: Serve with garlic bread
🌿 Garnish: Fresh parsley or chives
Final Thoughts
This Chicken and Rice Casserole is the ultimate comfort food—creamy, cheesy, and packed with flavor. One bite and you’ll understand why it’s the BEST EVER!
Warning: You’ll be asked to make this weekly.
