Homey Chicken and Rice Casserole

Prep Time:
20 mins

Cook Time:
45 mins

Additional Time:
5 mins

Total Time:
1 hr 10 mins

Servings:
4

Ingredients

Directions

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.

Cook’s Note

This recipe lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup, and you can use other veggies.

I recommend using rotisserie chicken for added convenience.

Nutrition Facts (per serving)