Chicken and Rice Casserole
A comforting one-pan meal combining tender chicken, fluffy rice, and a creamy sauce, topped with golden cheese and vibrant vegetables.
Ingredients
Main Protein
- 1 lb Chicken Breast, cooked and shredded Ensure fully cooked to avoid health risks.
Starch/Pasta
- 2 cups Cooked Rice Long-grain white rice works best.
Liquids/Dairy
- 2 cups Cream of Chicken Soup Mix with chicken broth for a smooth sauce.
- 1 cup Chicken Broth Choose low-sodium to control salt.
Seasoning/Spice Blend
- 1 teaspoon Garlic Powder Adjust according to taste.
- 1 teaspoon Onion Powder Adjust according to taste.
- to taste Salt and Pepper Mix into the chicken and rice mixture.
Aromatics & Vegetables
- optional Frozen Mixed Vegetables (peas and carrots) Add directly to the casserole without thawing.
Toppings
- 1 cup Shredded Cheddar Cheese Creates a delicious, gooey topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine 2 cups of cooked rice, 1 lb shredded chicken, 2 cups cream of chicken soup, 1 cup chicken broth, and any optional veggies. Stir well until all ingredients are evenly mixed.
- Add salt, pepper, garlic powder, and onion powder. Ensure every bite is flavorful.
- Spread the mixture into a greased 9×13-inch baking dish, leveling it out with a spatula.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
Baking
- Place the baking dish in the oven and bake for 45 minutes, or until bubbly and the cheese is golden brown.
Serving
- Let the casserole cool for about 5 minutes before serving.
- Serve directly from the baking dish, optionally paired with a simple side salad.
Notes
Customize with your favorite vegetables or spices, and serve with crusty bread to soak up any delicious sauce.