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Homey Chicken and Rice Casserole
Homey Chicken and Rice Casserole
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Creamy chicken and rice casserole made with a lighter twist using fat-free cream of chicken soup and light sour cream for guilt-free indulgence.
Ingredients:
  • 1.25 cups chicken broth
  • 1 cup rice
  • 2 tablespoons olive oil
  • 2 cups sliced white mushrooms
  • 1 small onion, chopped
  • 2 cups shredded cooked chicken
  • 1 (10.75 ounce) can fat-free cream of chicken soup
  • 1 cup light sour cream
  • 0.5 cup milk
  • 1 tablespoon seasoned salt (such as LAWRY'S®)
  • ground black pepper to taste
  • 1 cup shredded Cheddar cheese
  • 0.25 cup crushed garlic-and-butter flavor croutons
Instructions:
  • In a saucepan, bring 1 1/4 cups of chicken broth and rice to a boil. Lower the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
  • Preheat your oven to 350 degrees F (175 degrees C and grease a 9-inch square baking dish.
  • In a saucepan, warm oil over medium heat. Cook mushrooms and onion until mushrooms are soft and onion is translucent, about 5-7 minutes. Add chicken, condensed soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper. Lower heat, mix in cooked rice until combined. Pour mixture into baking dish and bake.
  • Place the casserole in the oven for 15 minutes until heated through. Sprinkle Cheddar cheese and crushed croutons on top, then bake for an additional 10 minutes until golden brown. Allow to cool for 5 minutes before serving.

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