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Ingredients
- 2 cups cooked white rice
- 3 cups cooked chicken, diced or shredded
- 1 can cream of mushroom soup (10.75 oz)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup frozen mixed vegetables
- 1/2 cup chicken broth
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
Before you start
Equipment You'll Need
- 9x13 inch baking dish
- Large mixing bowl
- Large skillet
- Aluminum foil
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Use rotisserie chicken for convenience or cook chicken breasts in advance.
- Day-old rice works best as it's less sticky and holds its shape better.
- Don't skip the resting time after baking to allow the casserole to set properly.
- Frozen vegetables should not be thawed beforehand to prevent excess moisture.
Instructions
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Preheat oven to 350°F and grease a 9x13 inch baking dish.
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In a large skillet, melt butter over medium heat and sauté diced onion until softened, about 5 minutes.
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Add minced garlic and cook for another minute until fragrant.
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In a large mixing bowl, combine cooked rice, chicken, cream of mushroom soup, sour cream, 1.5 cups of cheddar cheese, frozen vegetables, chicken broth, sautéed onion and garlic, thyme, paprika, salt, and pepper.
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Mix all ingredients thoroughly until well combined.
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Transfer mixture to the prepared baking dish and spread evenly.
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Top with remaining 1/2 cup cheddar cheese and sprinkle panko breadcrumbs over the surface.
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Cover with aluminum foil and bake for 30 minutes.
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Remove foil and bake for an additional 15 minutes until cheese is bubbly and breadcrumbs are golden brown.
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Let cool for 5 minutes before serving.
Chef's notes
Casserole can be assembled up to 24 hours in advance and refrigerated before baking.
Leftovers keep in refrigerator for 3-4 days and reheat well in microwave.
Can be frozen for up to 3 months; thaw overnight before reheating.
Serve with a simple green salad or steamed broccoli for a complete meal.
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