Chicken and Rice Casserole
A comforting and budget-friendly chicken and rice casserole that brings warmth and joy to your dinner table. Perfect for using up pantry staples and leftovers.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs or breasts (or leftover rotisserie chicken) Thighs are juicier; rotisserie chicken is a great shortcut.
- 1 cup Uncooked white rice Brown rice can be used with additional liquid.
- 1 can Cream of mushroom soup (or chicken, or celery, or leftover gravy) Greek yogurt can be substituted for a lighter option.
- 2 cups Water or chicken broth Use broth for added flavor.
- 2 cups Mixed frozen veggies Peas, carrots, corn, zucchini can be used.
- 2 cups Shredded cheese Sharp cheddar or Monterey Jack are recommended.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- Add uncooked rice directly to the pan. Pour in broth or water and stir to combine.
- Nestle uncooked chicken pieces into the rice, seasoning them well.
- Add the cream soup, mixed frozen veggies, and a hefty handful of cheese. Spread everything out evenly.
- Cover the dish with foil and bake for about 40 minutes.
Finishing Touches
- Remove the foil, sprinkle additional cheese on top, and bake for an extra 15 minutes until bubbly and golden.
- Let it sit for at least 5 minutes before serving to allow it to finish cooking and set.
Notes
Ensure sufficient liquid is used, especially with brown rice, to avoid crunchy bits. Feel free to customize with your favorite veggies or add spices for a flavor twist.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 3g
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