Easy Chicken and Rice Casserole
A comforting and simple dish that combines chicken, rice, and vegetables in a flavorful casserole, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use leftover rotisserie chicken.
- 1 cup uncooked rice White or brown rice can be used, but brown rice may require more liquid.
- 1 can cream of mushroom soup Can be substituted with cream of chicken or cheddar cheese soup.
- 1 cup chicken broth Use low-sodium if preferred.
- 1 cup frozen mixed vegetables You can add other vegetables like bell peppers or peas.
- 1 teaspoon onion powder For additional flavor, sauté fresh onions.
- 1 teaspoon garlic powder For added flavor, sauté fresh garlic.
- Salt and pepper to taste Adjust according to taste.
- 1 cup shredded cheese (optional) Sprinkle on top before baking for a cheesy finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of mushroom soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, salt, and pepper.
- Mix until well combined.
- Pour the mixture into a greased 9x13 inch baking dish.
Cooking
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle with cheese if using, and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Can be served hot from the oven with a fresh salad or crusty bread. Consider adding fresh herbs like parsley or thyme on top before serving. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 2 months. Thaw overnight before reheating. For crunch, add breadcrumbs before baking.