Chicken and Rice Casserole
A comforting and easy weeknight dinner, this Chicken and Rice Casserole is packed with flavors and perfect for the whole family.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use leftover rotisserie chicken or quick poached chicken.
- 1 cup long-grain white rice Adds light texture and chewiness.
- 2.25 cups chicken broth Low-sodium options are great.
- 1 cup cream of mushroom soup Store-bought or homemade.
- 1 cup mixed vegetables Peas, carrots, corn—use whatever you have.
- 1 cup shredded cheese Sharp cheddar or any cheese of your choice.
- 1 onion, chopped Essential for flavor.
- 2 cloves garlic, minced Enhances the aroma.
- 1 teaspoon onion powder Adds extra onion flavor.
- 1 teaspoon garlic powder To enhance taste.
- to taste teaspoon salt and pepper Always adjust to preference.
- 1 tablespoon olive oil or butter For sautéing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil or butter over medium heat. Sauté chopped onion and minced garlic until translucent, about 5-7 minutes.
- In a large mixing bowl, combine cooked shredded chicken, rice, chicken broth, cream of mushroom soup, mixed veggies, half of the shredded cheese, onion powder, garlic powder, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with the remaining cheese.
Cooking
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
To reheat leftovers, preheat the oven to 350°F (175°C), cover with foil, and bake for 15-20 minutes. Casserole can be frozen for 2-3 months. Avoid under seasoning and ensure you use cooked rice.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
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