Description
This Cheesy Chicken and Rice Casserole is a comforting, all-in-one dish perfect for family dinners. Tender chicken and fluffy rice are baked together in a creamy mixture of chicken broth, cream of chicken soup, and milk, then topped with melted cheddar cheese and vibrant peas and carrots for a deliciously cheesy, hearty meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup uncooked long-grain white rice
- 2 1/2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup frozen peas and carrots, thawed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For Greasing
- 1 tablespoon butter or olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or olive oil to prevent sticking.
- Mix Base Ingredients: In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, and milk. Stir well until the mixture is smooth and uniform.
- Add Chicken and Vegetables: Incorporate the cooked chicken, thawed peas and carrots, 1 cup of shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper into the mixture. Mix thoroughly to evenly distribute all ingredients.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 50-60 minutes, or until the rice is tender and has absorbed the liquid.
- Add Cheese Topping: Carefully remove the foil and sprinkle additional shredded cheddar cheese over the casserole. Return the dish to the oven and bake uncovered for another 5-10 minutes, until the cheese on top is melted and bubbly.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving to let flavors meld and make serving easier.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- If you prefer, substitute frozen mixed vegetables or other veggies like corn or green beans.
- For a spicier kick, add a pinch of cayenne pepper or chili powder.
- Covering the dish tightly during baking helps the rice cook evenly and prevents drying out.
- This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
