Creamy Chicken and Rice Casserole
Easy Creamy Chicken and Rice Casserole made with shredded chicken, creamy soups, rice, and sour cream—baked to perfection. A comforting, no-fuss dinner for busy weeknights.
Ingredients
- 2 –3 cups cooked shredded or diced chicken
- 1 package Lipton Onion Soup Mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups uncooked minute rice
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Mix ingredients: In a large bowl, combine chicken, onion soup mix, cream of mushroom and cream of chicken soups, milk, sour cream, water, rice, salt, and pepper. Stir until well blended.
- Prepare baking dish: Lightly spray a 9×13 baking pan with cooking spray.
- Fill pan: Pour the chicken and rice mixture into the prepared pan, spreading evenly.
- Bake covered: Cover the pan with foil and bake for 45 minutes.
- Finish uncovered: Remove foil and bake another 15 minutes, until the top is slightly golden and the rice is tender.
- Serve: Let rest briefly before serving. Enjoy hot!
Notes
Use day‑old chicken: Leftover roasted or rotisserie chicken works great.
Rice options: Minute rice is convenient, but long-grain white rice can be used—adjust liquid and bake time accordingly.
Swap soups: Feel free to use cream of celery, mushroom, or even broccoli for variation.
Make ahead: Assemble the casserole and refrigerate for a few hours before baking (add extra 10 minutes to cook time).
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in the oven (325°F) or microwave, adding a splash of milk if it seems dry.
Freezing: Freeze in airtight containers before baking; thaw overnight and bake as directed, possibly adding 5–10 min extra.