A creamy and cheesy rice casserole that is baked to perfection, making it a delightful dish for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked white rice
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cream of mushroom soup
1 cup milk
1/2 cup sour cream
1/2 cup frozen peas (thawed)
1/2 cup diced cooked chicken (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup breadcrumbs
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, cheddar cheese, mozzarella cheese, cream of mushroom soup, milk, sour cream, peas, chicken (if using), garlic powder, onion powder, black pepper, and salt. Mix well until all ingredients are evenly combined.
Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the melted butter until well coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for about 5 minutes before serving.
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce to the mixture before baking.
Substitute the cream of mushroom soup with cream of chicken or cream of celery for a different flavor profile.