Chicken and Rice Casserole
A heartwarming chicken and rice casserole that transports you back to childhood, perfect for easy weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken use rotisserie for a shortcut
- 1 cup long grain white rice uncooked
- 1 can cream of mushroom soup or any cream soup you prefer
- 1 cup chicken broth do not use water; we want flavor
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese or your favorite cheese
- Salt and pepper to taste
- 1 cup frozen peas and carrots optional for some veggie love
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, melt some butter (about 2 tablespoons?) and sauté chopped onions until translucent, about 5 minutes. Add minced garlic and stir for another minute.
- In a large mixing bowl, combine the shredded chicken, uncooked rice, sautéed onion and garlic, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Optionally, add peas and carrots.
Cooking
- Pour the mixture into a greased 9x13 inch baking dish. Cover with foil and bake for about 45 minutes.
- After 45 minutes, remove the foil, top with cheese, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Serving
- Let cool for a few minutes before serving.
Notes
For best results, use leftover chicken. Be sure to use uncooked long grain rice for the right texture. Adjust cooking times if using brown rice.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 3g
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