Chicken and Cheese Casserole
Elevate your weeknight dinners with this indulgent Chicken and Cheese Casserole, a comforting dish layered with creamy richness and wholesome ingredients. Tender shredded chicken, sautéed garlic, and a blend of vibrant mixed vegetables are enveloped in a tangy mixture of cream of chicken soup, sour cream, and melted cheddar cheese. Combined with fluffy cooked rice, this hearty casserole forms the perfect harmony of flavors and textures. A golden, buttery breadcrumb topping adds a satisfying crunch, while a hint of paprika provides a beautiful finishing touch. Easy to prepare in just under an hour, this family-friendly recipe is ideal for cozy gatherings or meal-prep days. A winner among chicken casserole recipes, it’s sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1.5 cups frozen mixed vegetables (e.g., peas, carrots, and corn)
- 2 cups cooked white rice
- 0.5 cup breadcrumbs
- 2 tablespoons butter, melted
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6–8 minutes on each side, or until fully cooked. Remove from the skillet, let the chicken cool slightly, then shred it using two forks.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the cream of chicken soup, sour cream, 1.5 cups of shredded cheddar cheese, cooked garlic, salt, and black pepper. Stir until well mixed.
Add in the shredded chicken, frozen mixed vegetables, and cooked rice to the bowl. Fold everything together until well combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Top with the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.
Optional: Sprinkle paprika over the top for garnish before serving.
Allow the casserole to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 7106 mg | 309% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 43.7 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 2325 mg | 179% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2020 mg | 43% | |
*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.
