Scotti's Shrimp or Chicken and Rice Casserole
Elevate your comfort food game with Scotti's Shrimp or Chicken and Rice Casserole—a creamy, cheesy, and hearty dish that’s perfect for a weeknight dinner or a crowd-pleasing potluck. Packed with tender bites of chicken or succulent shrimp, buttery sautéed onions, garlic-infused rice, and a hint of paprika, this casserole is layered with rich cream of mushroom soup, tangy sour cream, and a generous topping of gooey cheddar cheese. Its easy, one-pan preparation starts on the stovetop and finishes in the oven, making it a stress-free option with minimal cleanup. Whether you’re craving a seafood twist or classic poultry, this versatile recipe delivers maximum flavor with every scoop. Ideal for make-ahead meals, leftovers, and serving a hungry family, it’s a winning combination of warmth, convenience, and indulgence!
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Ingredients
- 1 pound boneless skinless chicken breasts or peeled shrimp
- 1 cup rice (uncooked, long-grain or jasmine)
- 2 cups chicken or vegetable broth
- 3 tablespoons butter
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 can (10.5 ounces) cream of mushroom soup
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.25 cup parmesan cheese (optional, for topping)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley (chopped, optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with non-stick spray or butter and set aside.
Step 2
If using chicken, cut the chicken breasts into bite-sized pieces. If using shrimp, ensure they are peeled, deveined, and tails removed.
Step 3
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chicken or shrimp and cook until just fully cooked (about 5-7 minutes for chicken, 3-4 minutes for shrimp). Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper while cooking. Remove from the pan and set aside.
Step 4
In the same pan, melt 3 tablespoons of butter. Add the finely diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 5
Pour in the uncooked rice and stir to coat it in the butter and onion mixture. Toast the rice for 1-2 minutes until slightly golden.
Step 6
Slowly add the chicken or vegetable broth to the pan, stirring to combine. Bring the mixture to a simmer, then transfer the rice mixture to the prepared casserole dish.
Step 7
Stir in the cream of mushroom soup, sour cream, paprika, and the cooked chicken or shrimp. Mix everything evenly.
Step 8
Sprinkle the shredded cheddar cheese over the top. Optionally, add grated parmesan for extra flavor.
Step 9
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Step 10
After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Step 11
Remove the casserole from the oven and let it sit for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
| Serving size | (1924.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3263.7 |
| Total Fat 168.8g | 0% |
| Saturated Fat 82.3g | 0% |
| Polyunsaturated Fat 8.2g | |
| Cholesterol 722.6mg | 0% |
| Sodium 7465.0mg | 0% |
| Total Carbohydrate 209.0g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 22.3g | |
| Protein 222.2g | 0% |
| Vitamin D 92.1IU | 0% |
| Calcium 2004.9mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2101.5mg | 0% |
Source of Calories