Chicken And Rice Casserole
A comforting and easy Chicken And Rice Casserole that warms the heart and brings family together at the dinner table.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken for a quicker option.
- 1 cup long-grain white rice
- 2 cups chicken broth Use low-sodium if preferred.
- 1 cup cream of mushroom soup Can substitute with cream of chicken or homemade white sauce.
- 1 cup frozen mixed vegetables A mix of peas, carrots, and corn.
- 1 medium onion, chopped Use pre-chopped to save time.
- 2 cloves garlic, minced
- 1 teaspoon paprika Add more for spice if desired.
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1 cup shredded cheddar cheese For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, rice, chicken broth, cream of mushroom soup, mixed vegetables, onion, garlic, paprika, thyme, salt, and pepper.
- Stir gently until everything begins to come together.
- Mix well until all ingredients are combined and glossy.
- Pour the mixture into a greased casserole dish and spread it evenly.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle cheddar cheese over the top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Serve with a sprinkle of fresh herbs or toasted breadcrumbs for extra flavor. Leftovers can be stored in the fridge for up to four days. Reheat gently for best results.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 44gProtein: 30gFat: 18gSaturated Fat: 9gSodium: 900mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!