Can I use uncooked rice for this casserole?

No, this particular recipe requires already cooked rice. Using uncooked rice would require adjusting the liquid amounts and cooking time significantly. For best results, start with cooked rice as the recipe indicates.

What can I substitute for cream of chicken soup?

You can use cream of mushroom, cream of celery, or cream of potato soup with equally delicious results. For a homemade alternative, make a simple white sauce with 2 tablespoons butter, 2 tablespoons flour, and 2 cups of chicken broth or milk, seasoned to taste.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours ahead and refrigerate it covered. When ready to bake, add about 10-15 minutes to the baking time since you'll be starting with a cold casserole.

My family doesn't like peas. What else can I use?

You can easily substitute any vegetable your family enjoys! Try corn, diced carrots, broccoli florets, green beans, or even a mixed vegetable blend. Just make sure they're cut small enough to cook through during the baking time.

Chicken and Rice Casserole Recipe

Description

Chicken and Rice Casserole is a comforting, hearty, and easy-to-make dish that’s perfect for busy weeknights or family dinners. Made with tender chicken, fluffy rice, flavorful spices, creamy soup, and melted cheese, this casserole is rich, satisfying, and sure to become a family favorite.

Ingredients

Units Scale

Chicken and Rice Mixture
3 cups cooked chicken, shredded or cubed
3 cups cooked rice
21 ounces cream of chicken soup (2 cans, 10.5 ounces each; may substitute cream of potato or mushroom)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1/2 teaspoon ground onion powder
1/2 teaspoon ground garlic powder
2 cups frozen peas
1 cup shredded cheddar cheese
Topping
1 cup shredded cheddar cheese (for topping)

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Preparing your oven in advance ensures even baking and saves time while you assemble your casserole.
Mix the Ingredients
In a large mixing bowl, combine the cooked chicken, cooked rice, cream of chicken soup, salt, black pepper, smoked paprika, onion powder, garlic powder, frozen peas, and 1 cup of shredded cheddar cheese. Stir thoroughly until all the ingredients are well incorporated.
Assemble the Casserole
Transfer the mixture into a 9×13-inch casserole dish. Spread it out evenly to create a uniform layer. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Bake
Place the casserole in the preheated oven and bake for 20-30 minutes, or until the dish is heated through and the cheese on top is melted and bubbly.
Serve
Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this hearty dish warm with your favorite side salad or bread.

Notes

Add-Ins: You can include sliced mushrooms, diced carrots, or chopped bell peppers for additional veggies.
Cheese Options: Feel free to experiment with other cheeses such as Monterey Jack, mozzarella, or a cheese blend.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Make-Ahead: Assemble the casserole up to a day in advance, cover tightly, and refrigerate until ready to bake.
Gluten-Free Alternative: Use gluten-free cream of chicken soup and ensure the shredded cheese is gluten-free.

Nutrition

Serving Size: 1 serving
Calories: 375 kcal
Sugar: 4g
Sodium: 780mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 65mg