Step 3: Mix the Base
In a large mixing bowl:
- Combine the cream of mushroom soup and cooked rice.
- Stir in the chicken pieces, ensuring each piece is coated evenly with the creamy mixture.
- Taste and adjust seasoning if desired.
This mixture is the heart of the casserole, creamy and satisfying.
Step 4: Assemble the Casserole
- Grease a 9×13-inch baking dish lightly with butter or cooking spray.
- Pour the chicken and rice mixture into the dish and spread it evenly.
- Sprinkle shredded cheddar cheese generously over the top.
Step 5: Bake
- Place the casserole in the preheated oven.
- Bake for 25–30 minutes, or until the cheese is fully melted and bubbly, and the casserole is heated through.
Step 6: Add the Crunch
- About 5 minutes before the end of baking, sprinkle the French fried onions evenly over the top.
- Return to the oven for the last 5 minutes, just long enough for the onions to turn golden brown and crispy.
Step 7: Serve
- Remove the casserole from the oven and let it rest for 5 minutes to set slightly.
- Serve warm with a simple side salad, steamed vegetables, or just enjoy it straight from the pan for ultimate comfort.
Tips for Perfection
- Use freshly shredded cheese for better melting and richer flavor.
- Cook the rice in chicken broth instead of water to boost the savory taste.
- Leftovers store well in the fridge for 2–3 days and can be reheated easily.
This casserole is a true Southern classic, combining simplicity with heartwarming flavor. It’s easy to make, uses minimal ingredients, and delivers maximum comfort—just like Dolly Parton herself. Perfect for family dinners, potlucks, or even a solo treat, it’s proof that sometimes, less is more.
If you want, I can also make a quick “shortcut version” of this casserole that cooks in under 20 minutes using pre-cooked chicken and rice—perfect for a super fast weeknight dinner.
Do you want me to do that?
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