24 Hour Chicken Casserole
Indulge in the ultimate comfort food with this 24 Hour Chicken Casserole, a dish that combines tender, marinated chicken with buttery rice, savory mushroom cream sauce, and gooey melted cheddar cheese. This make-ahead recipe requires just a few minutes of prep the day before, allowing the chicken to absorb bold flavors from a rich blend of dried thyme, paprika, and dry white wine (optional). Layered with frozen peas and topped with a bubbling cheese crust, this oven-baked casserole is as hearty as it is satisfying. Perfect for feeding a family or meal prepping for the week, this easy casserole recipe is guaranteed to be a new favorite. Whether you're hosting a cozy dinner or seeking a low-effort, high-reward meal, the 24 Hour Chicken Casserole has it all.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 large White onion
- 3 pieces Garlic cloves
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Sour cream
- 0.5 cup Chicken stock
- 0.25 cup Dry white wine (optional)
- 1 cup Uncooked white rice
- 1.5 cups Shredded cheddar cheese
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 2 tablespoons Butter
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Start by preparing the marinade the day before cooking. Thinly slice the onion and mince the garlic. In a large bowl, combine the cream of mushroom soup, sour cream, chicken stock, white wine (if using), salt, black pepper, paprika, and dried thyme. Mix well.
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the chicken to absorb the flavors.
The next day, preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter.
Pour the uncooked rice into the bottom of the casserole dish and spread it evenly. Add the frozen peas on top of the rice.
Remove the chicken breasts from the marinade and place them on top of the rice and peas. Pour the remaining marinade over the top.
Cover the casserole dish tightly with aluminum foil and bake for 1 hour.
After 1 hour, remove the foil and sprinkle the shredded cheddar cheese evenly across the top of the casserole.
Return the casserole to the oven and bake uncovered for an additional 30 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 5470 mg | 238% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 42.6 g | ||
| Protein | 305.7 g | 611% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1989 mg | 153% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3165 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
