chicken and rice recipes
This Chicken and Rice Casserole is a comforting, one-dish meal that combines tender chicken, flavorful rice, and creamy sauce, perfect for family dinners or meal prep.
Equipment
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 aluminum foil
- 1 oven
Ingredients
- 3 cups cooked chicken, shredded You can use leftover rotisserie chicken to speed up the prep time.
- 2 cups white rice Uncooked.
- 4 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese For topping.
- fresh parsley, chopped For garnish, optional.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, mixed vegetables, chopped onion, minced garlic, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are combined.
- Pour the mixture into a greased 9x13-inch baking dish and spread it out evenly.
- Cover the dish with aluminum foil to prevent the top from burning.
- Bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and stir the casserole gently to combine. Sprinkle the shredded cheddar cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Once cooked, let it cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
You can use leftover rotisserie chicken to speed up the prep time.
For a spicier version, add some diced jalapeños or red pepper flakes.
This dish can be stored in the refrigerator for up to 3 days or frozen for later meals. Simply reheat in the oven until warmed through.