Description
A comforting Chicken & Rice Casserole that’s easy to make and packed with flavor—perfect for busy weeknights and using leftover chicken.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup rice, uncooked
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup shredded cheese (cheddar or your choice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the shredded cooked chicken with the uncooked rice, cream of mushroom soup, and chicken broth.
- Add the mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir well.
- Prepare a 9×13 inch baking dish by greasing it lightly.
- Pour the mixture into the baking dish and spread it evenly.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Add the shredded cheese on top after 45 minutes.
- Bake uncovered for an additional 10 to 15 minutes until cheese is bubbly and golden brown.
- Serve after allowing it to cool for a few minutes.
Notes
This casserole can be customized with different veggies or cheese types. It’s great for meal prep and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
Keywords: chicken casserole, rice casserole, comfort food, easy dinner, meal prep