Creamy Chicken and Rice Casserole with Knorr
Ingredients
- 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1 tbsp Knorr Chicken Flavor Bouillon powder
- 1.5 cups long-grain white rice uncooked
- 2 cups chicken broth low sodium preferred
- 1 can cream of mushroom soup 10.5 oz can, undiluted
- 0.5 cup sour cream full fat for best creaminess
- 0.5 cup whole milk
- 1 yellow onion medium, finely diced
- 3 garlic cloves minced
- 1 cup frozen peas no need to thaw
- 1 cup shredded cheddar cheese divided, freshly shredded melts best
- 1 tbsp olive oil
- 0.5 tsp paprika smoked or sweet
- 0.5 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken pieces to the skillet. Season with the Knorr bouillon powder, paprika, and black pepper. Sear for 3 to 4 minutes, stirring occasionally, until the chicken is lightly golden on the outside. It does not need to be cooked through at this stage.
- In a large mixing bowl, whisk together the chicken broth, cream of mushroom soup, sour cream, and milk until smooth and well combined.
- Spread the uncooked rice in an even layer across the bottom of the prepared baking dish. Scatter the frozen peas over the rice.
- Pour the creamy broth mixture over the rice and peas, then spoon the seared chicken and onion mixture on top, spreading it evenly.
- Sprinkle 0.5 cup of the shredded cheddar cheese over the top of the casserole. Cover the dish tightly with aluminum foil.
- Bake covered for 40 minutes. Remove the foil, sprinkle on the remaining 0.5 cup of cheddar, and return to the oven uncovered for an additional 15 minutes until the cheese is bubbly and golden and the rice is fully cooked.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of chicken broth or milk to restore creaminess. This casserole can be assembled the night before, covered tightly, and refrigerated unbaked. Add 10 extra minutes to the covered baking time if going straight from the fridge to the oven. For a crispier topping, broil for the final 2 to 3 minutes after removing the foil.