Chicken Rice Casserole

April 18, 2025

Experience the comforting magic of our Golden Onion & Veggie Chicken Rice Casserole, an elevated take on the classic that features sweet caramelized onions, aromatic garlic, and vibrant vegetables baked into creamy rice, offering a nourishing and deeply flavorful one-dish meal perfect for weeknights or Sunday suppers, with the option of a crunchy breadcrumb or cheesy topping.

Ingredients

1 lb chicken (diced or shredded, cooked)
1 can (10.5 oz cream of mushroom soup (or homemade béchamel, see notes))
1 cup uncooked white rice (or wild rice blend)
1 ½ cups chicken broth (or water)
½ cup milk (or extra broth)
½ cup diced yellow onion
2 garlic cloves (minced)
1 cup frozen mixed veggies (peas, carrots, corn)
1 tbsp butter (for sautéing)
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ cup shredded cheese (cheddar or Parmesan, optional)
½ cup breadcrumbs mixed with 1 tbsp melted butter (optional topping)

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Sauté aromatics: In a skillet, melt 1 tbsp butter over medium heat. Add ½ cup diced onion and cook 3-4 minutes until soft. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Remove from heat.
Mix sauce: In a large bowl, whisk 1 can cream of mushroom soup, 1 ½ cups broth, ½ cup milk, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper. Stir in the sautéed onions/garlic.
Combine: Add 1 cup uncooked rice, 1 lb cooked chicken, and 1 cup frozen veggies. Mix well.
Bake: Pour into the baking dish, cover with foil, and bake 45 minutes. Uncover, top with ½ cup cheese and buttered breadcrumbs (if using), and bake 5-10 more minutes until bubbly.
Rest 5 minutes before serving.

Ingredients

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