Description
A comforting and easy-to-make chicken and rice casserole that combines tender shredded chicken, creamy soup, and flavorful vegetables topped with melted cheddar cheese. Perfect for a quick weeknight dinner or meal prep, this dish offers a deliciously cheesy, hearty experience in every bite.
Ingredients
Units
Scale
Vegetables and Chicken
- 2 cups cooked chicken (rotisserie or cooked at home), shredded or chopped
- 2 cups frozen mixed vegetables
Sauces and Liquids
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
Grains and Spices
- 2 cups uncooked Minute Rice (instant rice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
Cheese and Garnishes
- 3 cups grated cheddar cheese, divided
- 1/2 cup chopped scallions
Additional
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and move the oven rack to the middle position for even baking.
- Mix Soup and Broth: In a medium bowl, combine the condensed cream of chicken soup and chicken broth, stirring until smooth and well blended.
- Prepare Casserole Dish: Lightly spray a 9×13 inch casserole dish with cooking spray (e.g., Pam) to prevent sticking.
- Add Main Ingredients: Into the casserole dish, add the uncooked rice, shredded chicken, frozen vegetables, garlic powder, onion powder, Italian seasoning, pepper, chopped scallions, and one cup of grated cheddar cheese. Toss gently to mix evenly.
- Combine Soup Mixture: Pour the soup and broth mixture over the ingredients in the casserole dish. Toss everything together until well coated and spread out in an even layer.
- Cover and Bake: Cover the dish tightly with foil or its lid and bake in the preheated oven for 45 minutes to allow the rice to cook and absorb flavors.
- Add Cheese and Finish Baking: Remove from oven, carefully remove the foil, sprinkle the remaining cheddar cheese evenly over the top, and return to the oven uncovered. Bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the rice is tender.
Notes
- I recommend using instant rice for best results; other types of rice may require adjustments in liquid and cooking time.
- This recipe makes approximately 8 servings; adjust the ingredients accordingly for fewer or more portions.
- You can add a dash of hot sauce or herbs like parsley for extra flavor.
Nutrition
- Serving Size: 1 slice or about 1 cup
- Calories: 449 kcal
- Sugar: 1 g
- Sodium: 1221 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 78 mg
