Name: Thomas's Creamy Chicken & Rice Casserole
Prep time: 15 min
Cook time: 40 min
Yield: 6 people
Ingredients: 1½ pounds chicken breasts (about 3), cut into bite-size pieces; 1½ cups uncooked long-grain white rice; 1 can (10.5 ounces) cream of chicken soup; 1½ cups chicken broth; 1 cup sour cream; 1 cup shredded cheddar cheese, divided; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon pepper; 1 cup frozen peas (optional)

Recipe 15 · Dinner

Thomas's Creamy Chicken & Rice Casserole

Tender chicken and rice baked in a creamy cheesy sauce. One dish, zero fuss, total comfort food.

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Prep15 minutes

Cook40 minutes

Serves6 people

Nutritionabout 650 cal · 40g protein per serving

Creamy chicken and rice casserole baked under melted cheddar cheese

Keep the dish covered for the first 35 minutes so the rice can steam until tender.

How to make it

Heat the oven to 375°F.
Mix the creamy base. In a big bowl, stir together the rice, soup, broth, sour cream, half the cheese, garlic powder, onion powder, salt and pepper.
Add the chicken. Fold in the chicken pieces and the peas if you're using them.
Fill the dish. Pour everything into a greased 9 × 13-inch baking dish and cover it tight with foil.
Bake for 40 minutes. After 35 minutes, uncover it, sprinkle the rest of the cheese on top and bake for 5 more minutes until bubbly. The chicken should reach 165°F in the center.
Let it sit for 5 minutes before scooping. It thickens up as it rests.