Easy Weeknight Chicken and Rice Casserole
Make this simple, comforting chicken and rice casserole for a satisfying family dinner on a busy evening.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup uncooked long-grain white rice
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup frozen peas and carrots mix
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked rice, chicken broth, milk, frozen vegetables, onion powder, and pepper. Mix until all ingredients are evenly distributed.
- Pour the mixture into the prepared baking dish. Spread it out evenly.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use leftover rotisserie chicken for quicker preparation.
- For a richer flavor, substitute half of the chicken broth with reserved cooking liquid from boiled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 95