Chicken and Rice Casserole
Servings 6 servings
Ingredients
- 1 cup long-grain white rice uncooked
- 2 (10.5 oz) cans cream of chicken soup or 1 batch of homemade cream of chicken soup
- 1 cup chicken broth or water
- 1 pound boneless skinless chicken breasts chopped into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 cup frozen mixed vegetables peas, carrots, corn, etc.
- 1 big pinch salt and pepper to taste
- 1 cup shredded cheese optional
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the rice, cream of chicken soup, frozen mixed vegetables, half of the shredded cheese and chicken broth (or water) in a large baking dish.
- Season the chopped chicken breasts with garlic powder, paprika, salt, and pepper. Then add them to the rice and vegetable mixture, stirring to combine.
- Cover the dish with foil and bake for 35 minutes, or until the rice is tender and the chicken is cooked through. Remove the foil for last 10 minutes, and sprinkle shredded cheese on top to melt. Let cool for 5-10 minutes before serving.
Notes
The right rice: Long-grain white rice works best for this recipe. Avoid instant rice, as it may become mushy. Brown rice can be used, but you’ll need to add more liquid and bake longer (about 15-20 minutes extra).
If the rice is still firm after the recommended cooking time, you can add a little more broth or water (¼ cup at a time), cover the dish again, and continue baking until the rice is tender.
Veggies: You can use any frozen veggies you like. Peas, carrots, corn, and green beans are common choices, but broccoli or cauliflower work well, too. No need to thaw them beforehand—just add them straight into the casserole.
To store: Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days.
To freeze: After baking, let the casserole cool completely before transferring it to an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) for about 20-30 minutes until heated through.
Nutrition
Serving: 1.5cups | Calories: 371kcal | Carbohydrates: 37g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1145mg | Potassium: 465mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2040IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 2mg
