Creamy Onion Chicken Rice Casserole
Shredded chicken and rice baked in a creamy sour cream and onion sauce with melted mozzarella and a crunchy fried onion topping.
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
- Spatula
Ingredients
Main Ingredients
- 2 cup shredded cooked chicken
- 2 cup cooked white rice
- 1 can cream of chicken soup 10.5 oz
- 1 cup sour cream
- 1 packet dry onion soup mix
- 1 cup shredded mozzarella cheese plus 1/2 cup more
- 1 cup crispy fried onions plus 1/2 cup more for topping
- ¼ tsp black pepper
- 1 tbsp fresh parsley optional, chopped
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Stir. Mix the chicken, rice, soup, sour cream, soup mix, mozzarella, 1 cup onions, and pepper.
- Spread. Press the mixture into an even layer in the dish.
- Top. Sprinkle the remaining 1/2 cup fried onions over the surface.
- Bake. Bake uncovered 25 to 30 minutes until bubbly and 165 degrees F in the center.
- Rest. Stand 5 minutes and garnish with parsley.
Notes
Substitutions: Use Swiss or Gruyere in place of mozzarella and cooked brown rice in place of white.
Tips: Keep half a cup of onions for the topping and skip extra salt.
Storage: Refrigerate up to 4 days or freeze up to 3 months and reheat to 165 degrees F. Nutrition does not include the optional parsley.