Description
This Easy Chicken and Rice Casserole is a comforting and simple weeknight meal featuring tender chicken, creamy soup, and melted cheddar cheese baked to perfection. Combining pantry staples and frozen vegetables, this hearty casserole is loaded with flavor and perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
- 2 cups uncooked Minute Rice
- 2 cups cooked chicken (rotisserie, shredded or chopped)
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper, to taste
- 1/2 cup chopped scallions
- 3 cups grated cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the middle.
- Mix Soup and Broth: In a bowl, combine the condensed cream of chicken soup and chicken broth, stirring until smooth and blended.
- Prepare Casserole Dish: Lightly grease a 9×13 inch casserole dish using cooking spray like Pam to prevent sticking.
- Assemble Ingredients: Add the uncooked rice, cooked chicken, frozen mixed vegetables, garlic powder, onion powder, Italian seasoning, pepper, chopped scallions, and 1 cup of shredded cheddar cheese into the casserole dish.
- Add Soup Mixture: Pour the prepared soup and broth mixture over the ingredients in the casserole dish. Toss gently to coat all ingredients evenly, then smooth into an even layer.
- Cover and Bake: Cover the casserole tightly with aluminum foil or the dish’s lid to ensure the rice cooks properly. Bake for 45 minutes at 375°F.
- Add Remaining Cheese: Carefully remove the casserole from the oven, remove the foil, and evenly sprinkle the remaining 2 cups of grated cheddar over the top.
- Final Bake: Return the casserole to the oven uncovered and bake for an additional 10 to 15 minutes, or until the cheese is fully melted and the rice is tender and creamy.
Notes
- This chicken and rice casserole is perfect for an easy weeknight dinner using pantry staples and leftover rotisserie chicken.
- Covering the casserole during the first bake is essential to steam the rice to softness.
- Variations can include swapping mixed vegetables with fresh veggies like broccoli or bell peppers.
- Use low-sodium broth and soup if watching sodium intake.
Nutrition
- Serving Size: 1 serving
- Calories: 449 kcal
- Sugar: 1 g
- Sodium: 1221 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 78 mg
