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cheesy chicken and rice casserole

cheesy chicken and rice casserole

This cheesy chicken and rice casserole is an easy, hearty dish that combines tender chicken, creamy cheese, and fluffy rice, making it a perfect family meal. It's comforting and satisfying, ideal for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large mixing bowl
  • 1 9x13-inch baking dish
  • 1 measuring cups and spoons
  • 1 large skillet
  • 1 wooden spoon or spatula
  • 1 oven mitts

Ingredients
  

  • 2 cups cooked chicken, shredded or diced You can use rotisserie chicken to save time.
  • 1 cup long-grain white rice, uncooked
  • 3 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1 cup cream of mushroom soup Can be substituted with cream of chicken or a homemade version.
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  • In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, paprika, black pepper, and salt. Mix everything until well combined.
  • Pour the mixture into the greased 9x13-inch baking dish, spreading it evenly.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top. Return to the oven and bake for an additional 15 minutes uncovered, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it sit for a few minutes before serving.

Notes

You can use rotisserie chicken to save time on cooking the chicken.
Feel free to substitute the cream of mushroom soup with cream of chicken or a homemade version for a twist.
This casserole can be stored in the refrigerator for up to three days and reheats well in the microwave or oven.