Bridal Casserole
Elegant, comforting, and packed with flavor, Bridal Casserole is the ultimate dish to celebrate life’s special moments or elevate your weeknight dinner. This hearty casserole layers tender bites of golden chicken breast with fluffy white rice, crisp mixed vegetables, and creamy mushroom and chicken soups, creating a harmonious blend of textures and tastes. Topped with a crunchy parsley-breadcrumb crust and melty cheddar cheese, it’s a crowd-pleasing comfort food with a touch of sophistication. Perfectly seasoned and beautifully presented, this easy-to-make casserole bakes to perfection in under an hour, making it ideal for feeding a family or impressing guests at any gathering. Whether for a bridal shower, family dinner, or potluck, this one-dish wonder delivers both flavor and convenience. Keywords: bridal casserole recipe, creamy chicken casserole, easy comfort food, chicken and rice casserole, make-ahead casserole.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup white rice
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 12-15 minutes until the rice is just tender. Remove from heat and fluff with a fork.
While the rice cooks, season the chicken breasts with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium heat and cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, then dice into bite-sized pieces.
In the same skillet, add the remaining tablespoon of butter and sauté the diced onion and minced garlic until tender and fragrant, about 3 minutes. Remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, cooked onion and garlic, and frozen mixed vegetables. Stir to combine.
Add the cooked rice, diced chicken, and shredded cheese to the bowl. Mix until all ingredients are evenly distributed.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 7736 mg | 336% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 64.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1782 mg | 137% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2294 mg | 49% | |
*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.
