This hearty bake has been a staple at my family table for over 50 years. Simple ingredients transform into a comforting, one-dish meal that’s always a hit. The creamy sauce and crispy topping make it irresistible.

Grandma’s Chicken and Rice Bake is a timeless American comfort food that excels in both flavor and ease. The creamy sauce, fortified with starch from the rice, thickens beautifully during baking, while the buttery breadcrumb topping undergoes a Maillard reaction for a golden, crispy crust. This chemistry ensures a moist interior with a satisfying texture. For a consistent rise, I recommend using a heavy-duty baking dish that distributes heat evenly.

Ingredients

• 2 cups cooked chicken breast, diced (500g)
• 2 cups cooked long-grain white rice (from 3/4 cup uncooked rice)
• 1 can (10.5 oz / 298g) cream of chicken soup
• 1 cup low-sodium chicken broth (240ml)
• 1 cup frozen peas and carrots mix (150g), thawed
• 1/2 cup yellow onion, finely diced (80g)
• 3 tbsp unsalted butter, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 cup plain breadcrumbs (100g)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a medium skillet over medium heat, melt 2 tbsp butter. Add diced onion and sauté until softened and translucent, about 5 minutes, stirring occasionally to avoid burning. Set aside to cool slightly.
3. In a large mixing bowl, combine the cooked chicken, cooked rice, cream of chicken soup, chicken broth, thawed peas and carrots, sautéed onions, salt, pepper, garlic powder, and paprika. Stir vigorously until all ingredients are evenly coated and the mixture is homogenous. The sauce should be thick but pourable.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula. Gently shake the dish to settle the ingredients.
5. In a small bowl, toss the breadcrumbs with the remaining 1 tbsp melted butter until evenly moistened. Sprinkle the buttered breadcrumbs in a single, uniform layer over the top of the casserole, pressing lightly with your hands to adhere.
6. Bake uncovered for 45 minutes, or until the edges are bubbling vigorously and the breadcrumb topping is deep golden brown and crisp to the touch. Rotate the dish halfway through for even browning.
7. Remove from oven and let rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes slicing easier. Serve hot, directly from the dish.