Description
A comforting and creamy chicken and rice casserole that is easy to prepare and perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (14.5 ounces) chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup milk
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, black pepper, and salt. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and stir the casserole. Pour the milk over the top, then sprinkle the shredded cheddar cheese evenly on top.
- Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For a healthier version, substitute brown rice for white rice and use low-fat cream of chicken soup.
- Add your favorite spices or herbs, such as thyme or paprika, for extra flavor.
- You can also use leftover turkey instead of chicken for a delicious twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg