Cheesy Chicken and Rice Casserole

by

Got it! Since you mentioned the food was gone so quickly when you halved the recipe, I’ll write a big, detailed version that includes everything you asked for: introduction, history, benefits, formation (preparation), methods, nutrition, lovers (people who enjoy it), and a solid conclusion. I’ll assume we’re talking about a crowd-pleasing baked casserole (since those are often halved and vanish fast).

Here’s a full big recipe write-up:

Cheesy Chicken and Rice Casserole

Introduction

Few dishes bring comfort to the table like a hot, bubbly casserole. This Cheesy Chicken and Rice Casserole is hearty, flavorful, and designed to feed a crowd. Packed with tender chicken, fluffy rice, a creamy sauce, and plenty of melted cheese, it’s the type of meal that disappears almost instantly at family gatherings, potlucks, or holiday dinners. If you halved it before, you already know—this dish goes fast!

History

The casserole as a cooking method gained popularity in the mid-20th century in America, especially in households that needed easy, affordable meals for large families. Casseroles often relied on pantry staples—rice, pasta, or potatoes—combined with protein, vegetables, and a sauce, then baked until golden. Over time, casseroles became synonymous with comfort food, handed down in family recipe boxes and loved for their ability to stretch ingredients while feeding many.

Ingredients (Big Batch – serves 12–14)

  • 4 cups cooked chicken (shredded or cubed)
  • 5 cups cooked white rice
  • 2 cans (22 oz total) cream of chicken soup
  • 2 cups chicken broth
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese (plus 1 cup for topping)
  • 1 medium onion, diced
  • 1 cup frozen peas and carrots (optional)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • ½ tsp salt (adjust to taste)
  • 2 tbsp olive oil or butter
  • 1 cup crushed Ritz crackers or breadcrumbs (for topping)

Instructions / Methods

Step 1 – Prepare the Base

  1. Preheat oven to 375°F (190°C).
  2. Grease a large casserole dish (or two 9×13 pans if needed).

Step 2 – Cook the Aromatics

  1. In a skillet, heat olive oil or butter.
  2. Add diced onion and sauté until golden and fragrant.

Step 3 – Mix the Filling

  1. In a large mixing bowl, combine cooked rice, chicken, sautéed onions, peas/carrots, cream of chicken soup, chicken broth, sour cream, 2 cups cheese, and spices.
  2. Stir until creamy and well combined.

Step 4 – Assemble the Casserole

  1. Transfer mixture into the greased casserole dish.
  2. Sprinkle remaining 1 cup cheese on top.
  3. Add crushed crackers or breadcrumbs for a crunchy topping.

Step 5 – Bake

  1. Bake uncovered for 30–35 minutes, or until bubbly and golden brown on top.
  2. Let rest for 5–10 minutes before serving.

Benefits

  • Nutritious & filling: Combines protein, carbs, dairy, and vegetables in one dish.
  • Budget-friendly: Uses affordable pantry staples.
  • Make-ahead friendly: Can be prepared earlier and baked when needed.
  • Kid-approved: Creamy, cheesy, and satisfying.

Formation (Serving Suggestions)

  • Serve hot, directly from the baking dish.
  • Garnish with fresh parsley for color.
  • Pair with a crisp green salad or garlic bread for a balanced meal.

Nutrition (per serving, approx. 1/12 of recipe)

  • Calories: 410
  • Protein: 24g
  • Carbohydrates: 35g
  • Fat: 18g
  • Fiber: 2g
  • Calcium: 15% DV

(Values vary based on ingredients used.)

Lovers of This Dish

  • Families: Perfect for weeknight dinners.
  • Potluck Heroes: Guests will rave and ask for the recipe.
  • Kids: Cheesy and mild, making it picky-eater friendly.
  • Elderly: Soft, comforting texture ideal for all ages.

Conclusion

The Cheesy Chicken and Rice Casserole isn’t just a meal—it’s an experience of comfort, nostalgia, and togetherness. Whether you’re feeding a large family, hosting friends, or meal-prepping for the week, this dish guarantees empty plates and happy hearts. Make the full batch—you’ll be glad you did, because halving it means it disappears way too fast!

Would you like me to adapt this recipe into a sweet dessert version (like a big cake or pudding casserole) too, or do you prefer to stick with this savory big batch family meal style?

Leave a Comment