Savory Baked Casserole Recipes

Ingredients:

· 2 cups cooked chicken, shredded or diced
· 1 cup long-grain white rice, uncooked
· 1 medium onion, finely diced
· 2 cloves garlic, minced
· 1 cup celery, finely diced
· 1 cup carrots, finely diced
· 3 cups chicken broth
· 1 (10.5 oz) can cream of mushroom soup
· 1 cup sour cream
· 2 cups sharp cheddar cheese, shredded, divided
· 1 tsp dried thyme
· 1/2 tsp paprika
· Salt and black pepper to taste
· 2 tbsp fresh parsley, chopped
· 1/2 cup panko breadcrumbs
· 1 tbsp butter, melted

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Sauté Aromatics: In a large skillet over medium heat, sauté the onion, garlic, celery, and carrots until softened, about 5-7 minutes.
3. Combine Ingredients: In a large mixing bowl, combine the sautéed vegetables, uncooked rice, cooked chicken, cream of mushroom soup, sour cream, 1 1/2 cups of cheddar cheese, thyme, paprika, salt, and pepper. Pour in the chicken broth and mix everything thoroughly until well combined.
4. Assemble: Transfer the entire mixture into the prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil.
5. Bake: Bake for 45 minutes. Then, remove the foil. The rice should have absorbed most of the liquid.
6. Add Toppings: In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, followed by the buttered panko.
7. Final Bake: Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
8. Rest and Serve: Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley.