Baked Creamy Chicken and Rice Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C).

Step 2

350°F (175°C).

Step 3

Advertisement

Step 4

In a large mixing bowl, combine the uncooked rice, chicken broth, heavy cream, sour cream, and cream of mushroom soup. Stir until well blended.

Step 5

Add the cooked chicken, peas and carrots, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly distributed.

Step 6

Transfer the mixture into a lightly greased 9x13-inch baking dish and spread evenly.

Step 7

Sprinkle the shredded cheddar cheese over the top of the casserole.

Step 8

In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture over the cheese for a crispy topping.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 10

Remove the foil and continue to bake for an additional 15-20 minutes, or until the top is golden and crispy and the rice is fully cooked.

Step 11

Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.