Southern Chicken & Rice Casserole
A creamy, comforting Southern-style casserole with tender chicken, fluffy rice, vegetables, and a buttery, savory topping.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup uncooked long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
1 cup sour cream
1 cup frozen mixed vegetables
1 small onion, finely diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
4 tbsp butter, melted
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried thyme
½ tsp garlic powder
½ cup crushed buttery crackers
2 tbsp chopped fresh parsley, optional
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the casserole mixture: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and sour cream until smooth.
Stir in the uncooked rice, chicken, mixed vegetables, onion, garlic, salt, pepper, paprika, thyme, and garlic powder.
Pour everything into the prepared baking dish and spread evenly.
Cover tightly with aluminum foil and bake for 45–50 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove the foil and sprinkle the cheddar cheese evenly over the top.
Mix the crushed crackers with the melted butter. Sprinkle over the cheese.
Return to the oven, uncovered, for 10–15 minutes, until the cheese is melted and the cracker topping is golden brown.
Let the casserole rest for 10 minutes before serving. Garnish with parsley if desired.
Southern Serving Ideas
Serve hot with collard greens, green beans, cornbread, mashed potatoes, or a simple garden salad.
