Dinner was a win thanks to my son’s cooking, had to snag the recipe right away!

This baked creamy chicken and rice casserole is a comforting dish that combines tender chicken with creamy rice, all topped with a golden, crispy layer. It’s a classic American recipe, often found in homes across the Midwest, where convenience and heartiness meet in the kitchen. The creamy texture is achieved with a blend of broth and cream, and it’s a perfect one-dish meal that fits both weeknight dinners and family gatherings. The origins of this dish are deeply rooted in the desire for convenience without sacrificing taste, making it a timeless favorite.

This casserole pairs beautifully with a crisp green salad dressed in a light vinaigrette, which provides a refreshing contrast to the rich flavors of the dish. Steamed vegetables like broccoli or green beans also complement it well, adding a nutritional boost and vibrant color to your plate. For those looking to keep it classic, a side of warm, crusty bread can help mop up any creamy sauce left on your plate.

Servings: 4-6 servings

1 cup long-grain white rice, uncooked
2 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1.5 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots, thawed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Chopped fresh parsley for garnish (optional)