Description
This Chicken Pot Pie Rice Bake is a comforting and easy casserole that combines tender chicken, creamy sauce, and mixed vegetables atop a base of fluffy white rice. Topped with melted cheddar cheese and buttery cracker crumbs, it offers the classic flavors of chicken pot pie in a simple, baked rice dish perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 2 cups cooked white rice
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 1 ½ cups frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup crushed buttery crackers (like Ritz)
Instructions
- Prepare the oven and sauté aromatics: Preheat your oven to 375°F. In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and cook for 3 to 4 minutes until the onion is softened and fragrant.
- Add chicken and vegetables: Stir in the shredded or cubed cooked chicken and frozen mixed vegetables. Cook for an additional 2 to 3 minutes to heat through and combine flavors.
- Mix the casserole base: In a large mixing bowl, combine the cooked white rice, cream of chicken soup, sour cream, milk, dried thyme, salt, and black pepper. Stir until well blended.
- Combine all components: Add the chicken and vegetable mixture from the skillet into the bowl with the rice mixture. Stir everything together until fully combined.
- Assemble in baking dish: Grease a 9×13-inch baking dish and pour in the combined mixture. Spread it evenly in the dish.
- Add toppings: Sprinkle the shredded cheddar cheese evenly over the top. Then, spread the crushed buttery crackers over the cheese layer to create a crunchy topping.
- Bake the casserole: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden.
- Cool and serve: Remove from oven and let the dish cool for about 5 minutes before serving to allow it to set slightly.
Notes
- You can substitute cream of mushroom or cream of celery soup if preferred for a different flavor.
- Rotisserie chicken works great for this recipe and saves time.
- Add a sprinkle of fresh parsley before serving for a pop of color and freshness.
