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Chicken and Rice Casserole

A comforting and easy Chicken and Rice Casserole filled with tender chicken, creamy texture, and a delightful mix of vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken Shredded or diced (use rotisserie chicken for convenience)
  • 1 cup uncooked rice Long-grain white rice works best, but brown rice can also be used for a healthier option
  • 1 can cream of mushroom soup (10.5 oz) Can substitute with other cream soups like chicken or celery
  • 1 cup chicken broth Feel free to use vegetable broth for a lighter version
  • 2 cups mixed vegetables Frozen peas, carrots, and corn work well; fresh or seasonal veggies are just as delightful
  • 1 teaspoon garlic powder For an aromatic kick
  • to taste salt and pepper Essential for enhancing flavors
  • 1 cup shredded cheese Cheddar cheese is a classic choice, providing a deliciously gooey topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine cooked chicken, uncooked rice, cream of mushroom soup, chicken broth, mixed vegetables, garlic powder, salt, and pepper. Stir until well incorporated.
  3. Pour the mixture into a greased 9x13 inch casserole dish, spreading it evenly.
  4. Sprinkle the shredded cheese generously over the top.
Cooking
  1. Place the casserole in the preheated oven and bake for 45 minutes, until the cheese is bubbly and golden.
  2. Once out of the oven, let the casserole rest for about 5-10 minutes before serving to allow the flavors to meld.

Notes

Consider adding fresh herbs for flavor, or a spicy twist with jalapeños. The casserole freezes well and is perfect for busy days.