Why Make This Recipe
This Chicken and Rice Casserole is perfect for a cozy meal. It’s simple to make and incredibly comforting. The creamy texture combined with tender chicken and rice makes it a family favorite. Plus, you can throw everything together in one dish, which means easier cleanup.
How to Make Best Ever Chicken and Rice Casserole
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 1 can cream of chicken soup
- 2 cups chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, rice, cream of chicken soup, chicken broth, frozen vegetables, and onion powder.
- Season with salt and pepper to taste.
- Pour the mixture into a greased baking dish and spread it evenly.
- Cover with aluminum foil and bake for 45 minutes.
- After 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.
How to Serve Best Ever Chicken and Rice Casserole
Serve this casserole warm, right from the oven. It pairs well with a light salad or steamed vegetables. You can also offer some extra cheese or hot sauce on the side for those who like a bit more flavor.
How to Store Best Ever Chicken and Rice Casserole
To store leftovers, let the casserole cool completely, then place it in an airtight container. It will keep in the fridge for up to three days. You can also freeze it for up to two months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Best Ever Chicken and Rice Casserole
- Use leftover chicken for added flavor.
- You can swap frozen mixed vegetables with your favorite veggies.
- For a creamier texture, add a bit more cream of chicken soup or a splash of milk.
Variation
For a healthier twist, you can use brown rice instead of white rice. Just remember to adjust the cooking time, as brown rice takes longer to cook!
FAQs
-
Can I use uncooked rice?
Yes, but you will need to increase the liquid and cooking time. Make sure to add more chicken broth. -
Can I make this casserole ahead of time?
Absolutely! You can assemble it a day before and keep it in the fridge before baking. -
What can I add for extra flavor?
Try adding garlic powder, paprika, or your favorite herbs like thyme or rosemary for an extra boost of flavor.
Chicken and Rice Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for added flavor.
- 1 cup long-grain white rice Can substitute with brown rice, adjusting cooking time.
- 1 can cream of chicken soup For a creamier texture, add more or use a splash of milk.
- 2 cups chicken broth Increase if using uncooked rice.
- 1 cup frozen mixed vegetables Feel free to swap with favorite vegetables.
- 1 cup shredded cheddar cheese Optional to serve extra cheese on the side.
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, rice, cream of chicken soup, chicken broth, frozen vegetables, and onion powder.
- Season with salt and pepper to taste.
- Pour the mixture into a greased baking dish and spread it evenly.
Baking
- Cover with aluminum foil and bake for 45 minutes.
- After 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.
Serving
- Let it cool for a few minutes before serving.