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Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This will ensure that your casserole bakes evenly and the cheese melts perfectly.
Cook the Rice: In a medium saucepan, combine the uncooked rice with the chicken broth. Bring it to a boil, then reduce the heat, cover, and let it simmer until the rice is tender and has absorbed all the broth, about 15-20 minutes.
Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, melted butter, sour cream, diced onion, peas, and carrots. Season the mixture with salt and pepper to taste. Mix until all the ingredients are well incorporated.
Combine with Rice: Once the rice is cooked, add it to the chicken mixture. Stir everything together until the rice is evenly distributed throughout the mixture.
Assemble the Casserole: Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly, pressing it down slightly to create a uniform layer.
Add the Cheese: Sprinkle the shredded cheddar cheese over the top of the casserole. If you’re using bread crumbs, mix them with a bit of melted butter and sprinkle them over the cheese for a crispy topping.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Serve: Allow the casserole to cool for a few minutes before serving. This will help the flavors to meld together and make it easier to serve.
Tips and Conclusion
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