Chicken and Rice Casserole
A comforting one-pan meal that combines tender chicken, creamy rice, and delicious vegetables, perfect for busy nights or relaxing weekends.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free (with adjustments), Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup rice, uncooked
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup mixed vegetables (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional; cheddar works great)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, mixed vegetables (if using), garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased casserole dish, spreading it evenly.
- Cover the dish with foil and bake in the preheated oven for 40-45 minutes, until the rice is cooked through and tender.
- If using cheese, remove the foil, sprinkle cheese on top, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy your delicious Chicken and Rice Casserole!
Notes
Use leftover rotisserie chicken to save prep time. Check rice doneness before uncovering for cheese, as types may vary in cooking time.
Find it online: https://www.chickenpalette.com/chicken-and-rice-casserole/