Chicken and Rice Casserole
A comforting and easy meal featuring tender chicken, soft rice, and veggies in a creamy sauce. Ideal for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 1 can cream of chicken soup
- 2 cups chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the chicken, rice, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil, stir, and bake for an additional 15-20 minutes, or until the rice is fully cooked and the casserole is bubbling.
- If using, sprinkle cheese on top during the last 5 minutes of baking.
- Let it cool for a few minutes before serving.
Notes
For extra flavor, add herbs like thyme or rosemary. You can substitute cream of chicken soup with cream of mushroom soup for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg