Chicken and Rice Casserole
This comforting Chicken and Rice Casserole is a one-dish meal that combines tender chicken, fluffy rice, and a creamy sauce for a satisfying dinner. Perfect for busy weeknights, this recipe offers a delicious and hearty meal that the whole family will love.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 spoon or spatula for mixing
- 1 set measuring cups and spoons
- 1 aluminum foil (optional)
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup cream of chicken soup can use low-fat
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 cup shredded cheddar cheese optional for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of chicken soup, frozen mixed vegetables, diced onion, minced garlic, paprika, salt, pepper, and dried parsley. Mix well to ensure that all ingredients are evenly distributed.
- Pour the mixture into the 9x13 inch baking dish and spread it out evenly.
- Cover the dish with aluminum foil to prevent excess moisture loss during baking.
- Bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and stir the casserole gently. If desired, sprinkle shredded cheddar cheese on top for added flavor.
- Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and the rice is tender.
- Allow to cool for a few minutes before serving. Enjoy your Chicken and Rice Casserole!
Notes
You can customize this casserole by adding other vegetables or using leftover rotisserie chicken.
For a lighter option, you can substitute low-fat cream of chicken soup and cheese, or use more vegetables to balance the meal.
Ensure that the rice is spread evenly in the pan to ensure even cooking.