Chicken and Rice Casserole
This comforting chicken and rice casserole is a perfect one-dish meal, made with leftover chicken, rice, cream of chicken soup, and veggies, ideal for busy evenings.
Ingredients
Main ingredients
- 2 cups cooked rice (white, jasmine, or long-grain) Brown rice will work but may need more liquid.
- 2 cups cooked chicken, shredded (rotisserie or poached breast)
- 1 cup cream of chicken soup Canned or homemade.
- 1 cup milk Whole milk gives richer results; 2% works fine.
- 1 cup cheddar cheese, shredded Sharp cheddar boosts flavor.
- 1 cup frozen mixed vegetables Can include peas, carrots, corn.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Topping
- Breadcrumbs for topping Panko for extra crunch (optional).
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked rice and shredded chicken.
- Add the cream of chicken soup and milk. Stir until smooth and evenly combined.
- Fold in the shredded cheddar and frozen vegetables until everything is distributed.
- Season with garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
Baking
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- If desired, sprinkle breadcrumbs across the surface. Drizzle with melted butter for browning.
- Bake for 25–30 minutes, until bubbling around the edges and the top is lightly golden.
- Let rest for 5 minutes before serving.
Notes
For a lighter version, use half-and-half for milk. Substitute chicken with firm tofu to make it vegetarian. For added flavor, consider a splash of hot sauce and blue cheese.