Frozen peas: Tossing in frozen (either regular or petite) peas at the end of cooking gives the Chicken and Rice Casserole an extra pop of sweetness and freshness.Chicken broth, heavy cream, and shredded Cheddar cheese: These ingredients are what give the rice casserole its creamy texture and help it cook to perfection.Chicken: Boneless, skinless chicken breasts add protein to the recipe, but you could use thighs if you prefer.Basmati or long-grain white rice: The texture and flavor of basmati rice takes this casserole over the top, but if you only have long-grain white rice on hand, it works just as well.Top with shredded cheese and bake for 40 minutes. Spread the mixture into the bottom of a well greased 9x13 baking dish. Add the chicken to the rice mixture and stir. Stir the soup and sour cream into the rice. This dish is deliciously easy, creamy and totally satisfying and you’ll never believe it needs just 4 ingredients This is a special dish because the recipe comes from my BFF, Penny and she’s been making this for years. Cook the Rice a Roni according to the package instructions. Fresh or jarred minced garlic will both work great. Enjoy There is nothing like Chicken Rice Casserole for dinner. Add chicken: nestle chicken breasts into the rice mixture. Sprinkle with half of the shredded cheddar cheese. Garlic, dried thyme, dried rosemary, onion powder, salt, and pepper: These spice cabinet staples give the Chicken and Rice Casserole bright, herby flavors that you can’t get from a can. Prep rice mixture: Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine.
Olive oil, onion, carrots, and bell peppers: Sautéed onion gives the casserole a savory warmth, while carrots and bell peppers offer freshness and sweetness to cut through the creamy, cheesy rice.
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