This hearty and satisfying casserole is the ultimate comfort food—perfect for family dinners, potlucks, or cozy nights in. Tender slices of seasoned chicken breast are baked atop a bed of creamy, cheesy rice, infused with herbs and a rich sauce. The dish is crowned with a generous layer of melted cheddar cheese and garnished with fresh chives for a pop of color and flavor. It’s a one-dish wonder that combines protein, carbs, and indulgent creaminess in every bite.
🧂 Ingredients:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
For the Creamy Rice Base:
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- ½ cup sour cream
- 1 can cream of chicken soup (about 10.5 oz)
- 1 cup shredded cheddar cheese (plus more for topping)
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and pepper to taste
Topping:
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives (optional)
👩🍳 Instructions:
1. Preheat and Prep:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with cooking spray or a touch of olive oil.
2. Season the Chicken:
Pat the chicken breasts dry and rub them with olive oil. Season both sides with garlic powder, onion powder, paprika, salt, and pepper. Set aside while you prepare the rice mixture.
3. Prepare the Creamy Rice Base:
In a large mixing bowl, combine the uncooked rice, chicken broth, milk, sour cream, cream of chicken soup, 1 cup of shredded cheddar cheese, thyme, parsley, salt, and pepper. Stir until everything is well incorporated.
4. Assemble the Casserole:
Pour the rice mixture into the prepared baking dish and spread it evenly. Lay the seasoned chicken breasts on top of the rice. Press them down slightly so they nestle into the mixture.
5. Bake Covered:
Cover the dish tightly with aluminum foil and bake for 45–50 minutes. This allows the rice to cook and absorb the creamy flavors while keeping the chicken moist.
6. Add Cheese and Finish Baking:
Remove the foil and sprinkle the remaining ½ cup of shredded cheddar cheese over the chicken and rice. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the chicken is golden brown.
7. Garnish and Serve:
Once out of the oven, let the casserole rest for 5 minutes. Sprinkle chopped chives over the top for a fresh finish. Slice the chicken and serve it over generous scoops of creamy rice.
🍴 Serving Suggestions:
Pair this casserole with a crisp green salad or steamed vegetables for a balanced meal. It also goes well with garlic bread or dinner rolls to soak up the creamy goodness.
📝 Tips & Variations:
- Add Veggies: Stir in frozen peas, corn, or sautéed mushrooms to the rice mixture for added texture and nutrition.
- Spice It Up: Add a pinch of cayenne or a few dashes of hot sauce to the rice base if you like a little heat.
- Make It Ahead: Assemble the casserole a few hours in advance and refrigerate. Just add 5–10 minutes to the baking time if starting from cold.
This dish is a crowd-pleaser that’s easy to make and even easier to love. Let me know if you’d like a version with different proteins or dietary tweaks!