Chicken and Rice Casserole
A comforting blend of tender chicken, creamy soup, and fluffy rice baked to perfection, this chicken and rice casserole is a family favorite.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use store-bought rotisserie or leftover chicken.
- 1 cup rice, uncooked Long-grain rice works well; brown rice can be used with adjustments.
- 2 cups chicken broth Use low-sodium for a healthier option.
- 1 cup cream of chicken soup Can substitute with homemade version.
- 1 cup mixed vegetables (such as peas, carrots, and corn) Feel free to use frozen vegetables for convenience.
- 1 cup shredded cheese (e.g., cheddar) More cheese can be added for extra flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust seasonings based on personal preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked shredded chicken with uncooked rice.
- Add chicken broth and cream of chicken soup, mixing until well incorporated.
- Stir in mixed vegetables and season with garlic powder, onion powder, salt, and pepper.
Baking
- Transfer mixture into a greased 9x13 inch baking dish, cover tightly with aluminum foil.
- Bake in preheated oven for 30 minutes.
- After 30 minutes, remove foil, stir the casserole, and sprinkle shredded cheese on top.
- Continue baking uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
Serve with a fresh green salad or warm crusty bread. Garnish with parsley or chives for added color. A dash of hot sauce can be added for a spicy kick.