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Easy Chicken and Rice Casserole
Video
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Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 3 cups chicken broth
- 1 can cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
Preheat the oven to 375°F (190°C).
In a large baking dish, combine chicken, uncooked rice, chicken broth, cream of mushroom soup, mixed vegetables, onion, garlic, paprika, salt, and pepper.
Mix well until everything is fully incorporated.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil, stir, and then sprinkle the cheddar cheese on top.
Return to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Kitchen Tools
- Large mixing bowl
- Baking dish
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, but you'll need to increase the cooking time.
It can be made gluten-free by using gluten-free cream of mushroom soup.
Leftovers can be stored in the refrigerator for up to 3 days.
Yes, simply omit the chicken and use vegetable broth instead.
Feel free to include spinach, zucchini, or any other favorite veggies.
Consider adding chopped jalapeños or a pinch of cayenne pepper.
Yes, you can assemble it ahead of time and bake before serving.