chicken breast casserole
This Chicken Breast Casserole is a hearty and comforting dish that is perfect for a family dinner.
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 oven
Ingredients
- 4 large chicken breasts Approximately 1.5 lbs.
- 2 cups cooked rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 1 cup crushed potato chips For topping.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from heat, let it cool slightly, and then cut into bite-sized pieces.
- In a mixing bowl, combine the cream of mushroom soup, sour cream, and shredded cheddar cheese. Mix well.
- In the prepared baking dish, spread the cooked rice evenly across the bottom. Add the chopped chicken and frozen mixed vegetables, distributing evenly.
- Pour the creamy mixture over the chicken and vegetables, spreading it evenly with a spoon.
- Sprinkle the crushed potato chips on top for a crunchy texture.
- Bake in the preheated oven for 30-35 minutes or until the casserole is bubbling and the top is golden brown.
- Once done, remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize the vegetables according to your family's preferences. Broccoli or bell peppers work well in this dish.
You can make this casserole ahead of time and store it in the refrigerator for up to 2 days before baking. Just cover it tightly with foil.
For a healthier option, you can use brown rice or quinoa as a base instead of white rice.