Carolina Casserole
Warm, hearty, and packed with Southern charm, Carolina Casserole is the ultimate comfort food for family dinners or potlucks. This rich and creamy dish combines tender shredded chicken, perfectly cooked white rice, and a velvety cheddar cheese sauce infused with garlic, onion, and paprika for depth and flavor. Topped with crispy bacon and fresh green onions, this baked casserole is not only irresistible but also a breeze to prepare, with only 25 minutes of prep time. Ideal for feeding a crowd, it’s baked to golden-brown perfection, delivering a cozy, cheesy meal in every bite. Whether you’re craving something savory or looking for a new weeknight favorite, Carolina Casserole is a must-try recipe that’s destined to delight.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups long-grain white rice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese
- 1 can (10.5 ounces) cream of chicken soup
- 6 strips cooked bacon, crumbled
- 3 stalks green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray and set aside.
In a large pot, combine the chicken breasts and chicken broth. Bring to a boil, then lower the heat and simmer for 15–20 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and set it aside to cool, reserving 2 cups of the cooking broth.
Shred the chicken using two forks or your hands, and set it aside for later.
Using the same pot, add the 2 cups of reserved chicken broth and rice. Bring to a boil, then lower the heat and simmer, covered, for about 15 minutes or until the rice is tender and the liquid is absorbed. Set the rice aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, stirring constantly, to form a roux. Gradually whisk in the milk until the mixture is smooth and thickened, about 3 minutes.
Stir in 1 1/2 cups of the cheddar cheese, the cream of chicken soup, garlic powder, onion powder, paprika, salt, and black pepper. Continue stirring until the cheese sauce is smooth and creamy. Remove from heat.
In a large mixing bowl, combine the cooked rice, shredded chicken, and cheese sauce. Mix until everything is evenly coated.
Transfer the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and sprinkle the crumbled bacon and chopped green onions over the casserole for a crunchy and fresh finish.
Allow the casserole to rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 441 mg | 34% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 704 mg | 15% | |
*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.
