Description
A comforting chicken rice casserole that combines tender chicken, fluffy rice, and a creamy sauce, all baked to perfection in one dish.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1½ cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 cup whole milk
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 small onion, finely chopped
- 1 cup frozen peas and carrots
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped for garnish
Instructions
- In a large mixing bowl, combine the uncooked rice, chicken broth, milk, cream of mushroom soup, and cream of chicken soup. Whisk to create a creamy base.
- Stir in the chopped onion, frozen peas and carrots, garlic powder, onion powder, salt, and pepper until well mixed.
- Fold in the cooked, shredded chicken, ensuring the mixture is evenly distributed.
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Pour the mixture into the prepared dish, spreading it evenly, and drizzle melted butter over the top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving and garnish with chopped parsley.
Notes
Use rotisserie chicken for an easy prep time. The casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American