A comforting and creamy chicken and rice casserole that is easy to prepare and perfect for family dinners.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:Serves 6
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked chicken, shredded
1 cup long-grain white rice, uncooked
1 can (10.5 ounces) cream of chicken soup
2 cups chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 tablespoon olive oil
1/2 cup milk
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, thyme, black pepper, and milk. Mix well until all ingredients are fully incorporated.
Grease a 9×13 inch baking dish with olive oil. Pour the chicken and rice mixture into the dish, spreading it evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Once done, let the casserole cool for about 5 minutes before serving.
Notes
For added flavor, consider sautéing some chopped onions and garlic in the olive oil before adding them to the mixture.
You can substitute the chicken with cooked turkey or add different vegetables like broccoli or bell peppers for a unique twist.