Chicken and Rice Casserole
A comforting and easy one-dish meal featuring tender chicken, creamy rice, and colorful vegetables, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken is convenient but any cooked chicken works.
- 1 cup long-grain white or brown rice This will soak up all the delicious flavors.
- 1 cup frozen mixed vegetables (carrots, peas, corn) Pack in nutrition and color.
- 1 can cream of mushroom soup A substitute can be used if preferred.
- 1.5 cups chicken broth Adds flavor and moisture.
- 1 cup shredded cheese (cheddar, mozzarella, or favorite) This holds the casserole together.
- 0.5 teaspoon garlic powder Flavor powerhouse.
- 0.5 teaspoon onion powder Flavor powerhouse.
- to taste salt Robust seasoning is a must.
- to taste pepper Robust seasoning is a must.
Optional Toppings
- to taste fresh herbs (parsley, thyme) For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using uncooked rice, start cooking it according to package instructions.
- In a large bowl, combine shredded chicken, cooked rice, frozen vegetables, cream soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased casserole dish, and top with cheese.
Cooking
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Let cool slightly and then serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 6gSodium: 700mgFiber: 3gSugar: 2g
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