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chicken and rice casserole recipes

A comforting and hearty chicken and rice casserole that is perfect for family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 cups cooked rice white or brown rice
  • 2 cups shredded cooked chicken rotisserie chicken works well
  • 1 can cream of chicken soup 10.5 oz can
  • 1 cup chicken broth low sodium preferred
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1 cup shredded cheddar cheese for topping
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, and frozen mixed vegetables.
  3. Add garlic powder, onion powder, salt, and black pepper to the mixture and stir until well combined.
  4. Transfer the mixture to a greased 9x13 inch baking dish.
  5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  6. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  8. Let the casserole cool for a few minutes before serving.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.