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Creamy Chicken Rice Breakfast Casserole

Creamy Chicken Rice Breakfast Casserole

Creamy baked chicken and rice breakfast casserole with eggs and cheese
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

INGREDIENTS

Base

  • 3 cups cooked white rice
  • 2 cups cooked shredded chicken
  • 8 large eggs
  • 1 cup whole milk
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup diced yellow onion
  • 1 cup diced bell pepper
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter melted
  • 1 tsp kosher salt
  • 1 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper optional.

Finish

  • 2 tbsp chopped fresh parsley for garnish
  • hot sauce to serve.

INSTRUCTIONS

Mix

  • preheat oven to 350 F and grease a 13 by 9 inch baking dish
  • whisk eggs milk cream of chicken soup sour cream melted butter salt paprika pepper and optional cayenne until smooth
  • fold in cooked rice chicken onion bell pepper garlic and 1.5 cups cheddar plus all mozzarella until evenly combined.

Bake

  • spread mixture in the baking dish and top with remaining 0.5 cup cheddar
  • bake until center is set and top is lightly golden about 40 to 45 minutes
  • rest 10 minutes then garnish with parsley and serve.

Notes

1. Use rotisserie chicken to save time; Swap in cooked brown rice or cooked quinoa for a higher fiber version; Add thawed frozen spinach or sautéed mushrooms for extra vegetables; Make ahead by assembling and refrigerating up to 24 hours then bake adding 5 to 10 minutes; Freeze baked portions airtight up to 2 months and reheat until hot

Nutrition

Calories: 420kcal | Carbohydrates: 28g | Protein: 27g | Fat: 22g