Chicken and Rice Casserole

Chicken and Rice Casserole

Author: Arwa Prep Time: 15 minutes
Cook Time: 40 minutes Total Time: 55 minutes
Yield: 4 servings Category: DINNER Cuisine: American Diet: None

Ingredients

  • 2 cups cooked shredded chicken (leftover or rotisserie)
  • 1 cup long grain white rice (cooked)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter (for greasing)
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Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the shredded chicken, cooked rice, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
  3. Transfer the mixture to a greased 9x13 inch baking dish.
  4. Sprinkle the shredded cheese on top.
  5. Cover with aluminum foil and bake for 30 minutes.
  6. Remove the foil and bake for an additional 10 to 15 minutes until bubbly and cheese is melted.
  7. Let it cool for a few minutes before serving.

Notes

  1. This casserole reheats well, making it perfect for lunch the next day. Feel free to customize with vegetables or different cheeses.