Crispy Chicken Rice Casserole
Indulge in the ultimate comfort food with this Crispy Chicken Rice Casserole—a family-friendly dish that's rich, creamy, and packed with flavor. Tender chicken breasts, fluffy white rice cooked in savory chicken broth, and a velvety sauce made from cream of chicken soup and sour cream come together for a perfectly satisfying base. The casserole is elevated with a generous layer of melted cheddar cheese and golden, buttery panko breadcrumbs that create a delightfully crispy topping. With simple ingredients like garlic powder, paprika, and onion powder seasoning every bite, this easy baked casserole combines convenience with homemade charm. Perfect for weeknights or potlucks, this 6-serving dish is ready in under an hour and pairs beautifully with a fresh side salad or steamed veggies. Sprinkle on some freshly chopped parsley for a burst of color and added freshness before serving.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the white rice according to the package instructions, using chicken broth instead of water for added flavor. Set aside.
In a medium bowl, mix together the cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
Chop the chicken breasts into bite-sized pieces and lightly season with a pinch of salt and pepper.
Spread the cooked rice evenly in the prepared baking dish.
Layer the raw chicken pieces over the rice.
Pour the cream mixture over the chicken and rice, spreading evenly with a spatula.
Sprinkle the shredded cheddar cheese on top to create an even layer.
In a small pan, melt the butter over medium heat and toss in the panko breadcrumbs. Stir until the breadcrumbs are golden brown and toasty.
Evenly sprinkle the toasted breadcrumbs over the casserole for a crispy topping.
Bake the casserole in the preheated oven for 35-40 minutes, or until the chicken is fully cooked and the casserole is bubbling.
Remove from the oven and let it cool for 5 minutes. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 6151 mg | 267% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 21.1 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1316 mg | 101% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 936 mg | 20% | |
*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.
