There are some Sundays when you feel like spending the afternoon in the kitchen, cooking a big meal with all the fixings. Then there are Sundays when you would rather put something in the oven, kick off your shoes, and enjoy what’s left of the weekend.
Personally, I think there’s room for both.
Growing up, Sunday supper was always a little special. It didn’t necessarily mean anything fancy, but it usually meant something homemade, filling, and good enough that everybody wanted seconds. And if there was enough left over for Monday’s lunch, that was even better.
That’s why I love a good casserole. They’re easy, forgiving, and perfect for feeding a hungry family without dirtying every dish in the kitchen.
This creamy chicken and rice casserole is one of those dependable meals that tastes like you’ve been working on it all afternoon, even though it takes about 15 minutes to put together. With tender chicken, fluffy rice, a creamy sauce, and plenty of melted cheese, it’s good old-fashioned comfort food.
It’s also the kind of recipe you can make your own. Have some leftover rotisserie chicken? Use it. Want to toss in broccoli or a handful of peas? Go right ahead. Need a little extra cheese? I’ve never known that to hurt a casserole.
Serve it with green beans, buttered rolls, or a simple salad, and Sunday supper is handled.
Creamy Chicken and Rice Casserole
Servings: 6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Ingredients
- 3 cups cooked, shredded chicken
- 3 cups cooked white rice
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 2 cups shredded cheddar cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ½ cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F and lightly grease a 9-by-13-inch baking dish.
- In a large bowl, combine the chicken, cooked rice, cream of chicken soup, sour cream, chicken broth, seasonings, and 1 cup of cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar cheese over the top.
- Mix crushed crackers with melted butter and scatter over the cheese.
- Bake uncovered for 30–35 minutes, until hot and bubbly with a golden topping.
- Let rest for 5 minutes before serving.
And there you have it. A homemade Sunday supper without a whole lot of fuss.
Because sometimes the best thing about Sunday dinner isn’t what you’re serving. It’s getting everybody to sit down at the table together, even if it’s just long enough to ask for another helping.
