Name: Chicken and Rice Casserole Cups
Ingredients: 2 cups cooked chicken, shredded or diced: Use rotisserie chicken for ultimate convenience, or cook 1 lb of boneless, skinless chicken breasts (boiled, baked, or pan-fried) and then shred or dice. This is the protein powerhouse of the dish.; 1 ½ cups cooked rice: White rice, brown rice, or even wild rice works well. Leftover rice is perfect for this recipe! The rice provides a hearty and satisfying base.; 1 can (10.5 ounces) condensed cream of chicken soup: This is a classic casserole binder, adding creaminess and savory flavor. You can also use cream of mushroom or cream of celery for a different flavor profile.; ½ cup sour cream or plain Greek yogurt: Adds extra creaminess and a slight tang to balance the richness. Greek yogurt is a lighter, protein-rich alternative.; 1 cup shredded cheddar cheese, divided: Or use a blend of your favorite melting cheeses like Monterey Jack, Colby, or a Mexican blend. Half will go into the mixture, and half will be sprinkled on top for a golden, cheesy crust.; ½ cup frozen peas and carrots mix, thawed: Adds a pop of color, sweetness, and valuable nutrients. You can substitute with other finely diced vegetables like corn, broccoli florets, or bell peppers.; ¼ cup finely chopped onion (yellow or white): Provides a foundational aromatic flavor. Sautéing the onion beforehand can enhance its sweetness, but it can also be added raw.; 2 tablespoons chopped fresh parsley: Brings a touch of freshness and color. Dried parsley can be used (use 1 tablespoon if dried).; ½ teaspoon garlic powder: For a savory, aromatic kick.; ¼ teaspoon black pepper: Freshly ground is best for maximum flavor.; Salt to taste: Adjust based on the saltiness of your cooked chicken and soup. Start with ¼ teaspoon and add more if needed after tasting the mixture.; Cooking spray or melted butter: For greasing the muffin tin, ensuring the cups don’t stick.

Ingredients

Scale

Here’s what you’ll need to create these delightful Chicken and Rice Casserole Cups. Each ingredient plays a crucial role in building the flavor and texture of these comforting bites.

2 cups cooked chicken, shredded or diced: Use rotisserie chicken for ultimate convenience, or cook 1 lb of boneless, skinless chicken breasts (boiled, baked, or pan-fried) and then shred or dice. This is the protein powerhouse of the dish.
1 ½ cups cooked rice: White rice, brown rice, or even wild rice works well. Leftover rice is perfect for this recipe! The rice provides a hearty and satisfying base.
1 can (10.5 ounces) condensed cream of chicken soup: This is a classic casserole binder, adding creaminess and savory flavor. You can also use cream of mushroom or cream of celery for a different flavor profile.
½ cup sour cream or plain Greek yogurt: Adds extra creaminess and a slight tang to balance the richness. Greek yogurt is a lighter, protein-rich alternative.
1 cup shredded cheddar cheese, divided: Or use a blend of your favorite melting cheeses like Monterey Jack, Colby, or a Mexican blend. Half will go into the mixture, and half will be sprinkled on top for a golden, cheesy crust.
½ cup frozen peas and carrots mix, thawed: Adds a pop of color, sweetness, and valuable nutrients. You can substitute with other finely diced vegetables like corn, broccoli florets, or bell peppers.
¼ cup finely chopped onion (yellow or white): Provides a foundational aromatic flavor. Sautéing the onion beforehand can enhance its sweetness, but it can also be added raw.
2 tablespoons chopped fresh parsley: Brings a touch of freshness and color. Dried parsley can be used (use 1 tablespoon if dried).
½ teaspoon garlic powder: For a savory, aromatic kick.
¼ teaspoon black pepper: Freshly ground is best for maximum flavor.
Salt to taste: Adjust based on the saltiness of your cooked chicken and soup. Start with ¼ teaspoon and add more if needed after tasting the mixture.
Cooking spray or melted butter: For greasing the muffin tin, ensuring the cups don’t stick.

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Instructions

Follow these simple steps to create your delicious Chicken and Rice Casserole Cups. This recipe is designed to be straightforward, even for beginner cooks.

Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C). The moderate heat ensures the casserole cups cook through evenly and the cheese melts beautifully without burning.
- Generously grease a standard 12-cup muffin tin with cooking spray or melted butter. Pay special attention to the sides and bottom of each cup to prevent sticking. This step is crucial for easy removal of the casserole cups. If you have a silicone muffin pan, greasing might be less critical but is still recommended.
Combine Wet and Dry Ingredients (Except Topping Cheese):
- In a large mixing bowl, combine the cooked, shredded chicken and cooked rice. Ensure the chicken is in bite-sized pieces and the rice is not clumpy. If using leftover rice that’s a bit dry, you can moisten it with a tablespoon of water or broth before adding.
- Add the condensed cream of chicken soup, sour cream (or Greek yogurt), ½ cup of the shredded cheddar cheese (reserving the other ½ cup for topping), thawed peas and carrots, finely chopped onion, fresh parsley, garlic powder, black pepper, and salt.
- Stir everything together thoroughly until well combined. Make sure all the ingredients are evenly distributed. Taste the mixture at this point and adjust seasonings (salt, pepper) if necessary. The mixture should be moist but not overly wet.
Fill Muffin Cups:
- Divide the chicken and rice mixture evenly among the 12 prepared muffin cups. An ice cream scoop with a release mechanism works wonderfully for uniform portions, but a regular spoon will do just fine.
- Press the mixture down gently into each cup with the back of the spoon. This helps the cups hold their shape after baking and ensures they cook evenly. Don’t pack too tightly, though, as you want them to be tender. Fill each cup almost to the top.
Top with Remaining Cheese:
- Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of each casserole cup. This will create a delicious, golden-brown, and bubbly cheese crust as it bakes. For an extra crispy topping, you can mix the cheese with a tablespoon or two of panko breadcrumbs before sprinkling.
Bake the Casserole Cups:
- Place the muffin tin in the preheated oven.
- Bake for 20-25 minutes, or until the casserole cups are heated through, the edges are lightly browned, and the cheese on top is melted, bubbly, and golden. Cooking times may vary slightly depending on your oven and the initial temperature of your ingredients. If the tops start to brown too quickly, you can loosely tent the muffin tin with aluminum foil for the last 5-10 minutes of baking.
Cool and Serve:
- Once baked, carefully remove the muffin tin from the oven.
- Let the Chicken and Rice Casserole Cups cool in the muffin tin for at least 5-10 minutes before attempting to remove them. This cooling period is important as it allows them to set and makes them easier to remove without falling apart.
- To remove, gently run a thin knife or a small offset spatula around the edge of each cup to loosen it, then carefully lift it out.
- Serve warm and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 220
Sodium: 450mg
Fat: 10g
Carbohydrates: 18g
Fiber: 2g
Protein: 15g