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–+ servings
Lily

Creamy Chicken and Rice Casserole for Easy Family Dinners

A comforting and creamy chicken and rice casserole that's perfect for easy family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
  4. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  5. After 45 minutes, remove the foil and stir the casserole. Sprinkle the shredded cheddar cheese on top.
  6. 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.
  7. Let the casserole sit for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 3g

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.

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