Description
A comforting casserole that combines shredded chicken, rice, creamy base, tangy dill pickles, French onion soup mix, and cheese, all baked to golden perfection with a crispy fried onion topping.
Ingredients
- 2 cups shredded cooked chicken
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup dill pickle juice
- 1/2 cup finely chopped dill pickles
- 1 packet dry French onion soup mix
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups crispy fried onions, divided (1 cup to mix in, 1/2 cup to top)
- Salt and pepper, to taste
- Fresh parsley or chopped dill, optional for garnish
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish.
- In a large bowl, combine shredded chicken, cooked rice, cream of chicken soup, sour cream, dill pickle juice, chopped pickles, and dry French onion soup mix. Stir until well combined.
- Add mozzarella cheese and 1 cup of crispy fried onions. Mix well. Season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of crispy fried onions on top.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
- Garnish with fresh parsley or dill before serving, if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap sour cream with Greek yogurt for a lighter version.
- Add red chili flakes or diced jalapeños for a spicy kick.
- Can be stored in the fridge for 3–4 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 3g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
