Creamy Chicken and Rice Casserole

3.4

(237)

This shortcut casserole is ready in under an hour—and it tastes like an old-school favorite.

Watch: Creamy Chicken and Rice Casserole

2:05

Prep Time:

20 mins

Total Time:

40 mins

Servings:

6

Our creamy chicken and rice casserole seems old-school, but comes together fast, so you can enjoy it for a weeknight dinner. This comforting, nostalgic dish uses rotisserie chicken and precooked or leftover rice to streamline prep. Quick-cooking mushrooms and frozen peas round out the dish, which is bathed in a flour-thickened brothy sauce enriched with sour cream for an irresistibly creamy texture. Once assembled, the casserole only needs 15 minutes in the oven—just enough time to make a salad to round out the meal.

Directions

Preheat oven; cook mushrooms and shallots:

Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
Add chicken broth:

Add chicken broth, whisking constantly, and bring to a boil.
Add chicken and rice:

Add chicken and rice and return to a simmer.
Stir in peas, parsley, and sour cream:

Stir in peas, parsley, and sour cream; season with salt and pepper.
Assemble casserole:

Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
Bake:

Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.