Ring-ding-ding—the holidays are here and your oven is begging for mercy. You want Christmas flavor without kitchen chaos, and this Christmas Chicken and Rice Casserole is your hero in a warm, cheesy cape.
It’s creamy, cozy, and stacks into a single casserole dish—no parade of pots that vanish into the sink abyss.
That’s why we lean on simple pantry staples and a splash of festive flair—crisp onions, a whisper of thyme, and a cranberry sparkle that says “holiday” without shouting.
Stick around, and I’ll walk you through equipment, ingredients, and step-by-step instructions that even your oven will brag about.
Contents
Equipment
Must-haves
- 9×13-inch baking dish or casserole dish
- Large skillet or sauté pan
- Mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Spatula or wooden spoon
- Oven mitts
- Whisk
Nice-to-haves
- Instant-read thermometer
- Food processor or chopper for quick onion prep
- Spoon for drizzling melted butter over the topping
Ingredients
- 3 cups cooked chicken, shredded (rotisserie is magical here)
- 3 cups cooked white rice
- 1 cup frozen peas and carrots
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1/2 cup chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
- 1/3 cup dried cranberries
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs or French fried onions (for topping)
- 1 tbsp melted butter (for topping if using breadcrumbs)
- Optional: 1/4 tsp paprika for a toasty color
Pro tip: gluten-free? swap in a gluten-free cream soup and you’re good to go. And yes, the cranberries are basically holiday glitter for your dish.
What You Need To Know: This casserole is built for make-ahead magic. Assemble, refrigerate, then bake when you’re ready to dazzle your guests. The rice soaks up all that creamy goodness like a sponge at a holiday party.
Instructions
- Preheat the oven to 375°F (190°C). Let the anticipation begin—your kitchen is about to smell like a Christmas miracle.
- Shred the cooked chicken and set aside. If you’re using rotisserie chicken, you’ve basically won dinner by magic.
- In a large skillet, sauté the onion and garlic in a little oil until fragrant and translucent—about 3–4 minutes. That’s the perfume of “comfort is coming.”
- In a bowl, whisk together the condensed soup, sour cream, milk, broth, thyme, salt, and pepper. This is your creamy base—no drama, just velvety goodness.
- In a big mixing bowl, combine the chicken, rice, peas and carrots, onion-garlic mixture, cranberries, and half the cheese. Stir until everything looks like a cozy vacation sweater.
- Spread the mixture into the baking dish. Sprinkle the remaining cheese on top. If you’re using breadcrumbs, mix them with melted butter and scatter over the cheese for a crunchy, festive crown.
- Bake for 25–30 minutes, until the edges are bubbly and the cheese is melty gold. If you like a golden top, broil for 1–2 minutes, watching like a hawk so you don’t burn it.
- Let the casserole rest for 5–10 minutes before serving. It’s hard being patient when there’s gravy in the air, I know.
Good to Know
This dish shines with leftovers, so don’t fear doubling the batch. Want extra holiday brightness? A splash more cranberries or a pinch of paprika turns boring into merry.
Tips
- Make-ahead magic: assemble, refrigerate overnight, and bake the next day. Your future self will high-five you.
- For extra creaminess, use a little more sour cream or swap in half-and-half.
- Rotisserie chicken keeps things simple; you’ll finish in a flash and still feel fancy.
- Want gluten-free? Use gluten-free soup and breadcrumbs, and you’re still holiday-perfect.
Variations
- Snowy-cheesy version: double the cheese and add a splash of cream cheese into the sauce for extra ooze.
- Nutty crunch: swap breadcrumbs for crushed toasted almonds or pecans for a festive crunch.
- Veggie-forward: add sautéed mushrooms and a handful of chopped kale or spinach for extra greens.
- Sweet-tinish twist: stir in a couple of tablespoons of prepared cranberry sauce into the sauce for a tart-sweet swirl.
Serving Suggestions
- Serve with a bright green salad and a tangy vinaigrette to cut the richness.
- Pair with roasted Brussels sprouts or green beans tossed with lemon zest.
- Crack open cranberry sauce or relish on the side for extra holiday zing.
That’s all there is to it—comfort in a casserole, with enough holiday sparkle to convince even the grumpiest aunt that you actually cooked something nice. And if your oven has opinions, tell it to behave—you’ve got Christmas dinner to deliver.
