Irresistible Cheesy Baked Chicken and Rice Casserole

🛒 Ingredients You Will Need

2 cups Cooked White Rice: Use long-grain or Basmati. Make sure it is fully cooked before starting the casserole!
1.5 lbs Boneless, Skinless Chicken Breast or Thighs: Cooked and cut into 1-inch chunks (rotisserie chicken works great here!).
1 tablespoon Olive Oil: For sautéing.
1 Small Yellow Onion, finely diced: For aromatic flavor.
1 clove Garlic, minced: Adds depth to the sauce.

1 can (10.5 oz) Cream of Chicken Soup (or Mushroom): The base of the creaminess.
1 cup Chicken Broth: Thins the sauce and adds flavor.
1 cup Sour Cream or Plain Greek Yogurt: Adds richness and tang.
1 teaspoon Dried Italian Seasoning: Classic herbs for flavor.
½ teaspoon Salt: To taste.
¼ teaspoon Black Pepper: To taste.

1.5 cups Shredded Cheese Blend: Use a mix of Cheddar, Monterey Jack, and/or Mozzarella for the best melt and flavor.
2 tablespoons Fresh Parsley, chopped: For garnish (as pictured).

Preheat your oven to $375^{\circ}\text{F}$ ( $190^{\circ}\text{C}$ ). Lightly grease a 9×13-inch baking dish.
If your chicken isn’t already cooked, cut it into chunks, season, and sauté it in a skillet until cooked through. Remove the chicken.
In the same skillet, add the olive oil, diced onion, and cook over medium heat until softened (about 5 minutes).
Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.

In a large mixing bowl, whisk together the cream of chicken soup, chicken broth, sour cream (or yogurt), Italian seasoning, salt, and pepper until the sauce is smooth and fully combined.

Add the cooked rice, the cooked chicken chunks, and the sautéed onion/garlic mixture to the large bowl with the sauce.
Fold gently until everything is evenly coated in the creamy sauce.
Pour the entire mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.

Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 20 minutes. This allows the flavors to meld and the casserole to heat through.
Remove the foil. Sprinkle the 1.5 cups of shredded cheese blend evenly over the top.
Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown (just like the picture).

Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the sauce to thicken slightly.
Garnish generously with fresh chopped parsley.
Serve hot!

Rotisserie Chicken Hack: Use a store-bought rotisserie chicken to cut prep time in half! Simply shred or cube the meat.
Extra Veggies: For a complete meal, sauté some frozen mixed vegetables (like peas, carrots, and corn) and stir them in with the rice and chicken.
Cheesy Crust: For an even cheesier crust, reserve an extra half cup of shredded sharp cheddar and sprinkle it over the top during the last 5 minutes of baking.
Freezer Meal Prep: This casserole can be assembled (up to Step 3, without the final cheese topping), covered, and frozen for up to 3 months. Thaw overnight in the fridge before baking.