This hearty, comforting casserole is a slam dunk option to bring to a friend in need of a meal. It’s universally liked for delicious, flavorful, but not spicy taste.
1 cup rice
2 cup chicken broth
3 large chicken breast (about 1.5 lbs)
1 small onion, diced (about 3/4 cup)
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 tsp chili powder
1 cup grated sharp cheddar cheese (more or less depending on your preference)
1 can (10 oz) Original Rotel
Preheat the oven to 350 degrees. Bring a large pot of water to a boil.
Cook the 1 c of rice in the 2 c of chicken broth according to the directions on the package. If using white basmati rice, combine rice and broth, bring to a boil, reduce to a simmer, cover, and let simmer for 15 minutes until all the broth is absorbed.
In the large pot of boiling water, add the chicken and boil until cooked through, about 15 minutes depending on the thickness of the chicken breast.
When chicken is cooked, let cool, then chop into bite sized pieces.
Using a 9×13 baking dish, layer the ingredients in the following order: cover the base of the dish with rice, then chicken, onion, sour cream, cream of chicken soup, chili powder, and grated cheese.
If baking immediately, spoon the can of Rotel over the top and pop it in the oven, uncovered, for 45 minutes.
If freezing, do not add the can of Rotel. Cover tightly and freeze for up to three months. When ready to bake, defrost in the fridge overnight, then add the Rotel and bake as usual.