Easy Chicken and Rice Casserole
This chicken and rice casserole is the queen of easy weeknight meals! It has pantry staples, rotisserie chicken, loads of cheese, and is ridiculously simple to make.
Servings: 8
Ingredients
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
- 2 cups uncooked Minute Rice see note
- 2 cups cooked chicken (I used rotisserie) shredded/chopped
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper to taste
- 1/2 cup chopped scallions
- 3 cups grated cheddar divided
Instructions
- Preheat your oven to 375F and move the rack to the middle position.
- Add the cream of chicken soup and chicken broth to a fairly large bowl and stir together until combined.
- Grease a 9x13 casserole dish (I use Pam cooking spray).
- To the casserole dish, add the rice, chicken, veggies, garlic powder, onion powder, Italian seasoning, pepper, scallions, and one cup of the cheddar.
- Pour the soup/broth mixture into the casserole dish, toss until everything is coated thoroughly, and smooth in an even layer.
- Cover the casserole dish tightly with foil or the lid it came with (important so the rice cooks properly!). Bake for 45 minutes.
- Take the casserole dish out of the oven, carefully remove the foil, and top with the remaining cheese. Return to the oven and bake uncovered for another 10-15 minutes or until the cheese is nicely melted and the rice is soft and creamy.
Notes
- I strongly recommend using instant rice as this has not been tested with any other variety. Other kinds will likely need longer to cook and more liquid, so tweak the recipe at your own discretion.
Nutrition
Calories: 449kcal | Carbohydrates: 34g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 1221mg | Potassium: 301mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3018IU | Vitamin C: 6mg | Calcium: 344mg | Iron: 4mg
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