Easy Chicken and Rice Casserole

In about 10 minutes prep time you can turn leftover cooked chicken and rice into a deliciously creamy, crowd-pleasing casserole topped with crispy cracker crumbs. It's a flexible dish that's ready for your own creative variations, as you'll see in the reviewers' notes. The recipe is a Yummly original created by Sara Mellas.

Author: Yummly

Category: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 55 minutes

Total Time: 55 minutes

Servings: 10 Servings

Calories: 618 kcal per serving

Ingredients

⅛ - nonstick cooking spray
4 Cup - cooked rice
3 Cup - cooked chicken
2 - scallions
½ Cup - grated Parmesan cheese
½ Cup - shredded cheddar cheese
1 can - evaporated milk
1 cup - sour cream
1 teaspoon - salt
¼ teaspoon - black pepper
1 ½ teaspoon - garlic powder
32 - round buttery crackers
¼ Cup - grated Parmesan cheese
3 Tbsps - butter

Instructions

Preheat the oven to 350°F.
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Place the rice, chicken, scallions, Parmesan cheese, cheddar cheese, evaporated milk, sour cream, salt, black pepper, and garlic powder in a large mixing bowl. Mix until the ingredients are well combined.
Transfer the mixture to the prepared baking dish and smooth it into an even layer.
Place the cracker crumbs and Parmesan cheese in a mixing bowl. Pour in the melted butter. Mix with a fork until the crumbs are evenly moistened.
Sprinkle the crumbs in an even layer over the casserole.
Bake the casserole on middle rack of oven until the cheese is golden brown and casserole is gently bubbling at the edges, 40-45 minutes.
Check to see that casserole is done. Remove from oven or add time as needed.
Allow the casserole to cool for 15 minutes before serving.