Creamy Canned Chicken and Rice Casserole
This creamy canned chicken and rice casserole is the ultimate quick, easy, budget-friendly pantry meal—ready in under 30 minutes and oozing comfort in every bite.
Ingredients
- 3 cans cooked chicken drained and flaked
- 1 cup long-grain white rice uncooked
- 1 can cream of mushroom soup or cream of celery
- 1/2 cup plain Greek yogurt sub sour cream
- 1 cup low-sodium chicken broth
- 1 cup shredded sharp cheddar cheese plus extra for topping
- 1/2 cup frozen peas optional veggie boost
- 1/4 cup finely chopped onion white or yellow
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup breadcrumbs use Panko for crunch; gluten-free if needed
- 2 tablespoons butter or olive oil for breadcrumbs
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish or spray with nonstick oil. Having the dish ready means no scrambling later.
- In a medium pot, bring the rice and chicken broth to a gentle boil, then reduce heat to low; cover and simmer for 15 minutes until tender.
- In a large bowl, whisk together the soup, Greek yogurt, garlic powder, thyme, and black pepper. Stir in the chopped onion and frozen peas—no need to thaw.
- Fold in the flaked canned chicken and cooked rice until everything's coated in that silky sauce.
- Spread the mixture evenly in the baking dish, then sprinkle with extra cheese. In a small bowl, toss breadcrumbs with melted butter or oil, then scatter over the cheese layer for a golden crunch.
- Bake uncovered for 20–25 minutes until the top is bubbling and lightly browned. If you like a crispier crust, pop it under the broiler for 1–2 minutes—watch it closely!
- Let the casserole stand for 5 minutes; it'll firm up slightly and be easier to scoop. Serve warm, garnished with fresh parsley if you're feeling fancy.
Notes
Use leftover cooked rice or quick-cook packets to speed things up. Drain chicken well—too much liquid can make it soupy. If you're watching salt, go easy on the broth and rinse canned soup.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @Recipecs for more