Chicken and Rice Casserole: A Cozy Family Favorite!
A comforting and delicious Chicken and Rice Casserole perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, rice, chicken broth, cream of mushroom soup, mixed vegetables, onion, garlic, paprika, thyme, salt, and pepper. Stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with fresh parsley.
Notes
- Feel free to use leftover chicken for this recipe.
- You can substitute the cream of mushroom soup with cream of chicken for a different flavor.
- For added nutrition, consider adding more vegetables such as bell peppers or broccoli.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg