Description
A comforting and creamy chicken and rice casserole that’s perfect for easy family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, diced tomatoes (with juice), chicken broth, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Mix well until all ingredients are evenly combined.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and stir the casserole. Sprinkle the shredded cheddar cheese on top.
- Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Let the casserole sit for 5 minutes before serving.
Notes
- For added flavor, consider adding a teaspoon of paprika or a splash of hot sauce to the mixture.
- Substitute the chicken with cooked turkey or add in your favorite cooked sausage for a different twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg