Description
This creamy Chicken and Rice Casserole is the ultimate weeknight comfort food. Combining tender shredded chicken, fluffy long-grain rice, and a velvety sauce, this one-pan meal is designed for maximum flavor with minimal effort. It is a hearty, foolproof dish that is perfect for busy family dinners or convenient meal prepping, ensuring everyone leaves the table satisfied.
Ingredients
2 cups cooked chicken breast, shredded
1.5 cups long-grain white rice, uncooked
3 cups chicken broth (low sodium)
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas and carrots
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup shredded cheddar cheese
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, garlic powder, onion powder, and frozen vegetables, stirring until well combined.
Fold in the shredded chicken and pour the mixture into the prepared baking dish, spreading into an even layer.
Cover tightly with aluminum foil and bake for 35 minutes.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for another 5-10 minutes until the cheese is bubbly and the rice is tender.
Let the dish rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth to maintain the creamy texture. For a smoky flavor without pork, add a dash of smoked paprika or liquid smoke.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg