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Creamy Cheesy Chicken and Rice Recipe

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★★★★★

4.8 from 81 reviews

This Creamy Cheesy Chicken and Rice casserole is a comforting and flavorful dish perfect for weeknight dinners. Combining tender shredded rotisserie chicken, vibrant broccoli, and fluffy yellow rice, it’s smothered in a rich, creamy cheese sauce made with Campbell’s soups, sharp cheddar, and sour cream. Topped with melted Colby Jack cheese and an optional buttery Ritz cracker crust, then baked to golden perfection, this hearty casserole is sure to become a family favorite.

Ingredients

Scale

Main Ingredients

  • 3 cups cooked shredded rotisserie chicken
  • 2 cups cooked yellow rice
  • 2 cups broccoli florets, lightly steamed or blanched

Sauce Ingredients

  • 3 Tbsp butter
  • 1 small onion, finely diced
  • 4–5 cloves garlic, minced
  • 1 can (10.5 oz) Campbell’s Cream of Chicken with Herbs Soup
  • 1 can (10.5 oz) Campbell’s Cream of Cheddar Soup
  • 1 pint half & half (use soup cans to measure and swish in)
  • ½ cup sour cream
  • 4 oz freshly shredded sharp cheddar cheese (for sauce)
  • 1 tsp Tony’s Creole seasoning
  • ½ tsp mustard powder
  • ½ tsp smoked paprika (optional)
  • Salt and freshly cracked black pepper to taste

Topping

  • 6 oz shredded Colby Jack cheese
  • Optional: 28 Ritz crackers, crushed
  • Optional: 3 Tbsp melted butter (for cracker topping)
  • Fresh parsley, chopped (for garnish and optional topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F and grease a 9×13-inch casserole dish to prevent sticking.
  2. Make the Sauce: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the finely diced onion and sauté for about 3 minutes until softened. Stir in the minced garlic, then immediately add the Tony’s Creole seasoning, mustard powder, smoked paprika (if using), salt, and freshly cracked black pepper. Cook for another minute until fragrant. Whisk in the Campbell’s Cream of Chicken with Herbs and Cream of Cheddar soups until the mixture is smooth. Using the empty soup cans, measure out and add a full pint of half & half in two increments, stirring to combine. Reduce the heat to low and stir in 4 ounces of sharp cheddar cheese and the sour cream until melted and creamy.
  3. Assemble Casserole: In the prepared casserole dish, combine the shredded rotisserie chicken, lightly steamed broccoli florets, and cooked yellow rice. Mix them together evenly in the dish. Pour the creamy cheese sauce over the mixture and stir gently to coat everything well. Sprinkle the shredded Colby Jack cheese evenly over the top.
  4. Optional Cracker Topping: If using, mix the crushed Ritz crackers with melted butter and a little chopped fresh parsley. Sprinkle this mixture evenly over the cheese topping for an extra crunchy crust.
  5. Bake: Place the casserole in the preheated oven and bake uncovered for 30 to 35 minutes, or until the top is bubbly and golden brown. For an added toasty finish, broil on high for 1 to 2 minutes at the end—watch carefully to avoid burning.
  6. Serve: Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh chopped parsley and serve warm to enjoy the comforting flavors.

Notes

  • If desired, substitute broccoli with other vegetables like cauliflower or green beans.
  • For extra flavor, use sharp or extra-sharp cheddar cheese in the sauce.
  • The cracker topping is optional but adds a delightful crunchy texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Freshly cooked rice and chicken are preferred but pre-cooked or store-bought options save time.

Keywords: creamy chicken casserole, cheesy chicken and rice, baked chicken casserole, rotisserie chicken recipe, easy comfort food

Find it online: https://yumwithmia.com/creamy-cheesy-chicken-and-rice-recipe/