Cheesy Chicken and Rice Hotdish with Herb Crust

• 1 ½ cups uncooked long-grain white rice
• 2 cups shredded cooked chicken
• 1 can (10.75 oz) cream of mushroom soup
• 1 can (10.75 oz) cream of chicken soup
• 1 cup frozen peas
• 1 cup frozen corn
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon melted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions; set aside.
3. 3 In a large bowl, mix cooked rice, chicken, both soups, peas, and corn until combined.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, combine cheddar cheese, panko, Parmesan, melted butter, thyme, and parsley.
6. 6 Sprinkle the herb crust mixture evenly over the top of the casserole.
7. 7 Bake for 30-35 minutes, until bubbly and the top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add diced bell peppers for extra color and crunch.
• Substitute half the chicken with diced ham for a twist.

Substitutions

• If you don't have panko breadcrumbs, use crushed cornflakes.
• Use milk or almond milk to thin the soup if it's too thick.

Pairings

• Pairs wonderfully with a chilled Chardonnay.
• A sparkling water with lemon makes a refreshing accompaniment.

Nutrition

Tips

• For extra flavor, sauté the cooked chicken with garlic and onions before mixing.
• Make ahead and refrigerate overnight before baking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncovered for an additional 15 minutes.

Serving Suggestions

• Serve with a simple green salad and crusty bread.
• Pairs well with a tangy coleslaw on the side.

FAQ