Chicken and Rice Casserole
A warm, hearty, and easy-to-make Chicken and Rice Casserole packed with flavor, perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 3 cups cooked, shredded chicken
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the chopped onion and minced garlic in a skillet over medium heat for 3-4 minutes until translucent.
- Combine the cooked chicken, rice, sautéed vegetables, chicken broth, cream of chicken soup, salt, pepper, and garlic powder in a large bowl.
- Pour the mixture into a greased 9×13-inch casserole dish, spreading it evenly.
- Sprinkle shredded cheddar cheese evenly over the top of the mixture.
- Bake covered with aluminum foil for 30 minutes, then remove the foil and bake for an additional 15 minutes.
- Cool for a few minutes before serving.
Notes
Use leftover or rotisserie chicken for a quicker recipe. Feel free to customize with your favorite vegetables.
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