Savory Baked Herb Chicken Casserole
A delightful casserole featuring tender chicken, wholesome rice, and mixed vegetables enveloped in a creamy sauce. Perfect for busy weeknights or family gatherings.
Ingredients
Chicken and Rice Base
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 2 cups cooked rice White or brown rice works well.
Vegetable and Sauce Mixture
- 1 cup mixed vegetables (peas, carrots, corn) Use frozen or fresh, based on availability.
- 1 cup cream of chicken soup Can use homemade or store-bought.
- 1 cup chicken broth Low sodium recommended.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper Season according to preference.
Topping and Garnish
- 1 cup shredded cheese (cheddar or a blend) Choose your favorite cheese.
- to taste Fresh herbs for garnish (optional) Such as parsley or chives.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken and cooked rice.
- Add the mixed vegetables, cream of chicken soup, and chicken broth.
- Season the mixture with garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.
- Mix thoroughly until all ingredients are well combined.
Baking
- Transfer the mixture into a greased casserole dish and spread evenly.
- Sprinkle the shredded cheese on top.
- Cover the dish with aluminum foil and bake for 25 to 30 minutes.
- Remove the foil and bake uncovered for another 10 to 15 minutes until cheese is golden and bubbly.
Serving
- Let the casserole cool slightly before serving.
- Garnish with fresh herbs if desired.
- Serve directly from the casserole dish or plate individual portions.
Notes
Feel free to customize vegetables and cheese to your liking. Leftover chicken can be used for convenience. For a make-ahead option, assemble the casserole and refrigerate before baking.