Description
A comforting and practical Chicken And Rice Casserole that balances flavor and simplicity, perfect for busy nights or gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cooked chicken, rice, chicken broth, cream of mushroom soup, mixed vegetables, onion, garlic, paprika, thyme, salt, and pepper in a large mixing bowl. Stir gently until all ingredients are combined.
- Pour the mixture into a greased casserole dish and spread it evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle cheddar cheese over the top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
For a creamier top, add a splash of milk just before the final cheese layer. Ensure to add more broth if the rice looks dry while baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg