Description
A comforting and delicious chicken and rice casserole that is easy to make and perfect for feeding the whole family.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth (or water)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese (optional but recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, cream of mushroom soup, chicken broth, and frozen mixed vegetables in a large mixing bowl. Stir until well incorporated.
- Add garlic powder, onion powder, salt, and pepper. Mix again to blend the spices into the filling.
- Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the shredded cheddar cheese generously over the top of the casserole.
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for about 30 minutes, then check if heated through. Remove the foil and bake for an additional 5-10 minutes until golden.
- Remove from the oven and let it cool for about 5 minutes. Garnish with fresh parsley or thyme.
Notes
For a vegetarian option, replace chicken with chickpeas or tofu. For a vegan option, use plant-based cream of mushroom soup and dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg