Easy Weeknight Chicken and Rice Casserole
Make this straightforward chicken and rice casserole for a comforting meal that brings your family together.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup uncooked long-grain white rice
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, uncooked rice, chicken broth, frozen vegetables, milk, salt, and pepper. Mix until all ingredients are evenly distributed.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the baking dish tightly with aluminum foil.
- Bake for 50 minutes.
- Remove the foil. If using cheese, sprinkle the cheddar cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the rice is tender and the topping is melted and lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use leftover rotisserie chicken for quick preparation.
- For a richer flavor, substitute half of the chicken broth with white wine.
- If you do not have fresh vegetables, use one 15-ounce can of mixed vegetables, drained well.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 90