Description
A comforting casserole featuring tender chicken, creamy sauce, and flavorful rice, perfect for family gatherings.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 4 oz cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil or butter. Add the onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
- Prepare Rice Base: Add the uncooked rice to the skillet and stir for 1–2 minutes to coat with oil. Pour in the chicken broth, salt, pepper, and Italian seasoning. Bring to a gentle simmer before turning off the heat.
- Add Chicken: Spread the rice mixture evenly into the prepared baking dish. Arrange the chicken pieces evenly over the rice.
- Make Creamy Sauce: In a medium bowl, whisk together cream of chicken soup, cream cheese, sour cream, and Parmesan until smooth. Spread this mixture evenly over the chicken.
- Bake: Cover the dish tightly with foil and bake for 35–40 minutes, or until the rice is tender and the chicken is fully cooked.
- Add Cheese & Finish: Remove the foil, sprinkle mozzarella on top, and bake uncovered for another 5–7 minutes until melted and bubbly.
- Serve: Let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
For extra flavor, consider adding fresh herbs like thyme or basil to the creamy sauce. Adjust seasoning according to taste.
