Description
This Chicken & Rice Casserole is a fast and comforting dish, perfect for stress-free weeknight dinners. Tender shredded chicken combined with uncooked rice, mixed vegetables, and a creamy mushroom soup base bakes to perfection, delivering a hearty and flavorful meal with minimal prep.
Ingredients
Scale
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup rice, uncooked
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup mixed vegetables, frozen
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a large bowl, thoroughly combine the shredded cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper to taste.
- Transfer to Baking Dish: Grease a baking dish and pour the mixture evenly into it, ensuring an even layer for consistent cooking.
- Cover and Bake First Phase: Cover the baking dish with aluminum foil to lock in moisture and bake for 30 minutes in the preheated oven.
- Uncover and Bake Until Tender: Remove the foil and continue baking for an additional 10-15 minutes, or until the rice is fully tender and the mixture is bubbling.
Notes
- Use long grain rice for best texture, but white rice varieties will work well.
- Ensure the chicken broth is hot or warm before mixing for quicker cooking of the rice.
- You can swap cream of mushroom soup with cream of chicken soup if preferred.
- Covering with foil during baking prevents moisture loss and helps cook the rice evenly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
