Description
This Cheesy Chicken and Rice Casserole is a comforting, all-in-one meal featuring tender chicken, creamy rice, and a blend of savory seasonings topped with melted cheddar cheese. Perfectly baked to achieve a cheesy, bubbly finish, this dish is ideal for family dinners or meal prep that satisfies with every bite.
Ingredients
Scale
Chicken and Vegetables
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas and carrots, thawed
Rice Mixture
- 1 cup uncooked long-grain white rice
- 2 1/2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Cheese and Preparation
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tablespoon butter or olive oil (for greasing the baking dish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or olive oil to prevent sticking and help with even cooking.
- Mix Rice Base: In a large bowl, combine the uncooked rice, chicken broth, cream of chicken soup, and milk. Stir this mixture until it is smooth with no lumps remaining from the soup.
- Add Ingredients: To the rice mixture, add the shredded or cubed chicken, thawed peas and carrots, 1 cup of shredded cheddar cheese, garlic powder, onion powder, paprika, and season with salt and pepper. Mix everything thoroughly to ensure even distribution.
- Assemble in Baking Dish: Pour the combined mixture into the prepared baking dish and spread it out evenly to promote uniform cooking.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes. This allows the rice to cook fully and absorb the liquid, while the chicken and vegetables warm through.
- Top with Cheese and Finish Baking: Remove the foil, sprinkle extra shredded cheddar cheese on top, and return to the oven uncovered for an additional 5 to 10 minutes to melt the cheese and create a bubbly, golden crust.
- Rest and Serve: Take the casserole out of the oven and let it rest for 5 minutes before serving. This helps the dish to set, making it easier to serve and enhancing the flavors.
Notes
- You can substitute frozen mixed vegetables of your choice if peas and carrots are unavailable.
- For a lower-fat version, use low-fat milk and reduced-fat cheddar cheese.
- If you prefer extra creaminess, add a dollop of sour cream or cream cheese before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure the rice is fully covered by liquid to avoid dry spots in the casserole.
