Cozy Up with Ina Garten’s Ultimate Chicken and Rice Casserole Delight
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Learn how to make delicious Ina Garten Chicken And Rice Casserole. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 cups cooked chicken, shredded or cubed
1 cup long-grain white rice, uncooked
2 cups chicken broth
1 cup cream of mushroom soup (or substitute with cream of chicken)
1 cup sour cream
1/2 cup milk
1 medium onion, finely chopped
1 cup frozen peas
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
1/4 cup chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, sour cream, milk, sautéed onion, frozen peas, garlic powder, dried thyme, paprika, salt, and pepper. Stir until well combined.
Pour the mixture into the prepared baking dish, spreading it evenly.
Sprinkle the shredded cheddar cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly, and the rice is cooked through.
Garnish with chopped fresh parsley before serving.
