Description
A comforting and easy casserole made with shredded rotisserie chicken, creamy soup, and cheese, perfect for busy evenings.
Ingredients
- 1 rotisserie chicken, shredded (about 3-4 cups)
- 1 ½ cups long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Remove the skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces, setting it aside.
- In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion, thyme, salt, and pepper. Stir until the mixture is smooth and well combined.
- Add the uncooked rice, stirring to coat it evenly in the sauce mixture. Then, add the shredded rotisserie chicken, stirring again until everything is evenly distributed.
- Transfer the rice and chicken mixture into the prepared baking dish, spreading it evenly. Cover with aluminum foil.
- Bake the casserole in the preheated oven for 45 minutes. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- If you want a crispy topping, combine the crushed crackers with the melted butter. Sprinkle this mixture over the casserole and return it to the oven for another 5 minutes until the topping is golden brown.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley and serve hot.
Notes
For added depth, consider variations in seasoning or add vegetables like peas or corn for extra nutrition.
