Description
A cozy and cheesy chicken and rice casserole using pantry staples that’s easy to prepare and perfect for leftovers.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C).
- 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.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle the shredded cheese on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes until bubbly and cheese is melted.
- Let it cool for a few minutes before serving.
Notes
This casserole reheats well, making it perfect for lunch the next day. Feel free to customize with vegetables or different cheeses.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken casserole, comfort food, easy dinner, weeknight meal, cheesy casserole