Ingredients
Scale
- 1 lb chicken breasts, cubed
- 1 cup rice, uncooked
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or your choice)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper.
- Layer the uncooked rice in the bottom of a greased 9×13-inch casserole dish.
- Place the cubed chicken over the rice layer.
- Pour the soup mixture over the chicken and rice evenly.
- Cover the dish with aluminum foil and bake for 1 hour.
- Remove the foil, sprinkle shredded cheese on top, and bake for an additional 15 minutes or until cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
To add extra flavor, serve with garlic bread or rolls. This casserole can be made in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
Keywords: casserole, chicken, comfort food, weeknight dinner, easy recipe