Description
A comforting and easy-to-make casserole featuring moist chicken, fluffy rice, and vibrant mixed vegetables.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup long-grain white rice, uncooked
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, frozen vegetables, cream of chicken soup, and chicken broth. Add garlic powder, onion powder, thyme, as well as salt and pepper.
- Mix all ingredients thoroughly until everything is coated in the creamy soup, ensuring the rice and vegetables are evenly distributed.
- Pour the mixture into a greased 9×13 baking dish and spread it out evenly.
- Cover with aluminum foil and bake in the preheated oven for about 45 minutes.
- After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- Once done, let the casserole cool for about 5 minutes before serving.
Notes
Ensure chicken is evenly shredded for better mixing. Skipping the broth can lead to dry rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg