Easy Chicken and Rice Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
449 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken and Rice Casserole
Description
The Easy Chicken and Rice Casserole recipe combines canned cream of chicken soup and chicken broth as a creamy base mixed into uncooked Minute Rice, shredded cooked chicken, and frozen mixed vegetables. Seasonings including garlic powder, onion powder, Italian seasoning, black pepper, and chopped scallions add layers of flavor. After mixing all ingredients, the casserole is covered tightly and baked at 375°F for 45 minutes to cook the rice thoroughly.
Following the initial baking, cheddar cheese is sprinkled on top for a melted, golden finish during an additional 10-15 minutes uncovered. The use of instant rice helps achieve the intended creamy texture without overcooking or drying out.
This casserole works well as a complete meal that combines protein, vegetables, and starch in a comforting dish. It is convenient for making ahead and can be adapted with different veggies or seasonings depending on preference.
Instant rice is recommended for consistent results; other rice varieties may require more liquid and longer cooking times. Using a tightly covered casserole is important to ensure the rice cooks properly and remains moist.
Ingredients
- 3 (10.5 ounce) cans cream of chicken soup condensed
- 1 cup chicken broth
- 2 cups rice see note, uncooked, Minute Rice brand
- 2 cups chicken shredded/chopped, cooked, rotisserie suggested
- 2 cups mixed vegetables frozen
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- black pepper to taste
- 1/2 cup scallions chopped
- 3 cups cheddar cheese divided, grated
Instructions
- Preheat your own to 375F and move the rack to the middle position.
- Add the cream of chicken soup and chicken broth to a 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
- Using instant rice is advised as it cooks properly within the given baking time; other rice types may need longer cooking and additional liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 1221mg | 51% |
| Potassium | 301mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3018IU | 60% |
| Vitamin C | 6mg | 7% |
| Calcium | 344mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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