Chicken Rice Casserole with Instant Rice
A quick and comforting chicken rice casserole made with instant rice, tender chicken, and a creamy sauce, perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
2 cups cooked chicken, shredded or diced
1 1/2 cups instant white rice
1 1/2 cups chicken broth
1 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup shredded mozzarella cheese (for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion, celery, and green bell pepper. Sauté for 5 minutes until vegetables are tender.
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, instant rice, chicken broth, sour cream, cream of mushroom soup, shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt. Mix well until all ingredients are evenly incorporated.
Transfer the mixture to a greased 9×13-inch casserole dish and spread evenly.
Sprinkle shredded mozzarella cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let the casserole rest for 5 minutes before serving.