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Creamy Chicken and Rice Casserole

Creamy chicken and rice casserole with tender chicken, fluffy long-grain rice, and vegetables in a rich cheesy cream sauce, baked until hot and bubbling. Topped with a golden layer of crushed buttery crackers for crunch.
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Prep Time 20 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

butter
  • 2 tbsp butter For greasing and for sautéing.
  • 2 tbsp melted butter For mixing with crackers topping.
yellow onion
  • 1 small yellow onion Dice for even cooking.
garlic
  • 3 cloves garlic Minced.
cooked chicken
  • 2 cups cooked chicken, shredded Use leftover or pre-cooked chicken.
cooked rice
  • 3 cups cooked long-grain white rice Use fully cooked and fluffy rice.
cream of chicken soup
  • 10.5 oz cream of chicken soup 1 (10.5 oz) can.
sour cream
  • 1 cup sour cream Provides tang and creaminess.
chicken broth
  • 0.5 cup chicken broth For a smooth casserole mixture.
frozen vegetables
  • 1 cup frozen peas and carrots No need to thaw.
Italian seasoning
  • 1 tsp Italian seasoning
paprika
  • 0.5 tsp paprika
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
sharp cheddar cheese
  • 2 cups shredded sharp cheddar cheese, divided 1½ cups mixed in, ½ cup on top.
Parmesan cheese
  • 0.5 cup grated Parmesan cheese
crushed buttery crackers
  • 1 cup crushed buttery crackers For the crispy topping.
fresh parsley
  • 2 tbsp chopped fresh parsley Garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter so the casserole releases cleanly.
Sauté aromatics
  1. Melt the butter in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened, stirring occasionally so it doesn’t brown.
  2. Stir in the garlic and cook for 30 seconds until fragrant. Keep it moving so the garlic toasts lightly, not darkens.
Mix the casserole
  1. In a large bowl, combine the cooked onion, shredded chicken, cooked rice, cream of chicken soup, sour cream, chicken broth, frozen peas and carrots, Italian seasoning, paprika, salt, black pepper, 1½ cups cheddar cheese, and Parmesan cheese. Stir until evenly combined and the cheese is fully incorporated.
Assemble and bake
  1. Transfer the mixture to the prepared baking dish and spread into an even layer. Press gently so it bakes uniformly.
  2. Sprinkle the remaining ½ cup cheddar cheese evenly over the casserole. Cover the surface so you get melted pockets under the topping.
  3. Mix the crushed buttery crackers with the melted butter and sprinkle over the top. Leave a light, even layer for a golden, crispy finish.
  4. Bake uncovered for 30–35 minutes, until hot and bubbling with a golden, crispy topping. If the top browns early, tent loosely with foil to prevent over-browning.
Rest and serve
  1. Let the casserole rest for 5 minutes. This helps it set so the slices hold together.
  2. Garnish with chopped fresh parsley and serve warm. Add the parsley right before serving for a fresh color and aroma.

Notes

Pro tip: use warm or room-temperature cooked rice so it mixes smoothly and stays fluffy in the bake. Store covered in the refrigerator up to 3–4 days; reheat in a 350°F oven until hot. Freezing is not recommended for best creamy texture. For a lower-fat option, swap sour cream for plain Greek yogurt and use reduced-fat cheddar.