Description
A warm and creamy Chicken and Rice Casserole that brings together tender chicken, creamy mushroom soup, and a cheesy topping, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 can cream of mushroom soup
- 1 can chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cooked chicken, uncooked rice, cream of mushroom soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper in a large bowl. Mix well.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Cover the dish with aluminum foil and place it in the oven to bake for 45 minutes.
- Remove the foil, stir in the shredded cheddar cheese, and bake uncovered for an additional 15 minutes.
- Let it cool slightly before serving.
Notes
Feel free to customize with your favorite ingredients or leftovers. This casserole is great for make-ahead meals and freezes well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg