Description
A warm, cheesy, and comforting chicken and rice casserole that’s quick to prepare and perfect for leftovers.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1 cup cheddar cheese, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, cream of mushroom soup, mixed vegetables, chopped onion, minced garlic, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle cheddar cheese on top.
- Bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Great for using up leftover veggies and perfect for meal prep. Can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
Keywords: chicken casserole, easy dinner, one dish meal