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A golden-brown Creamy Chicken and Rice Casserole in a white baking dish topped with melted cheese and cracker crumbs.

Creamy Chicken and Rice Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 3 cups long -grain white rice, cooked
  • 10.5 ounces condensed cream of mushroom soup
  • 10.5 ounces condensed cream of chicken soup
  • 0.5 cup whole milk
  • 0.5 cup sour cream
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 cup buttery cracker crumbs
  • 2 tablespoons unsalted butter, melted

Method
 

  1. Preheat the oven to 350°F (175°C) and apply a light coating of non-stick spray to a 9x13 inch ceramic baking dish.
  2. In a large stainless steel mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, and sour cream until the emulsion is smooth.
  3. Incorporate the onion powder, garlic powder, salt, and pepper into the liquid base.
  4. Fold the shredded chicken and cooked rice into the soup mixture until the solids are evenly distributed and thoroughly coated.
  5. Transfer the mixture into the prepared baking dish, leveling the surface with a spatula.
  6. Distribute the shredded cheddar cheese in an even layer across the top of the casserole.
  7. In a small bowl, combine the cracker crumbs and melted butter; sprinkle this mixture over the cheese layer.
  8. Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C) and the topping has achieved a golden-brown hue.
  9. Allow the casserole to rest for 5 minutes at room temperature to set the sauce before service.