Easy Chicken and Rice Casserole
The ultimate comfort food, the Easy Chicken and Rice Casserole combines creamy sauce, tender chicken, and fluffy rice for a hearty, satisfying meal. Perfect for busy weeknights, this dish is not only easy to make, but it's also a family favorite. Try it tonight for a cozy dinner that everyone will love!
Equipment
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 3 cans Condensed cream of chicken soup
- 1 cup Chicken broth
- 2 cups Uncooked Minute Rice See note
- 2 cups Cooked chicken (shredded/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 divided
Instructions
- Step 1: Preheat your oven to 375°F and move the rack to the middle position.
- Step 2: Add the cream of chicken soup and chicken broth to a bowl and stir together until combined.
- Step 3: Grease a 9×13 casserole dish (I use Pam cooking spray).
- Step 4: To the casserole dish, add the uncooked Minute Rice, chicken, vegetables, garlic powder, onion powder, Italian seasoning, pepper, scallions, and one cup of the cheddar.
- Step 5: Pour the soup/broth mixture into the casserole dish, toss until everything is coated thoroughly, and smooth in an even layer.
- Step 6: Cover the casserole dish tightly with foil or the lid it came with (important so the rice cooks properly!). Bake for 45 minutes.
- Step 7: Take the casserole dish out of the oven, carefully remove the foil, and top with the remaining cheese.
- Step 8: Return to the oven and bake uncovered for another 10-15 minutes or until the cheese is nicely melted and the rice is soft and creamy.
Notes
- Tip 1: I strongly recommend using instant rice as this has not been tested with any other variety.
- Tip 2: Other kinds will likely need longer to cook and more liquid, so tweak the recipe at your own discretion.