Chicken and Rice Casserole
A comforting one-pot meal combining tender chicken, flavorful rice, and a creamy sauce, perfect for weeknight dinners or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup mixed frozen vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the chopped onion and minced garlic over medium heat until softened (about 2-3 minutes).
- Combine the shredded chicken, uncooked rice, chicken broth, cream of chicken soup, mixed vegetables, sautéed onions, paprika, salt, and pepper in a large mixing bowl.
- Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly.
- Bake covered with foil in the preheated oven for 30 minutes.
- Add cheese on top if desired, then bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
Notes
You can customize the vegetables and proteins according to your preference. For a dairy-free version, use coconut milk instead of cream of chicken soup and omit cheese.