If you’re looking for a hearty and comforting meal, this chicken and rice casserole is the perfect choice. With tender chicken, creamy sauce, and flavorful rice, it’s a dish that brings the family together. Easy to prepare and even easier to enjoy, this casserole is sure to become a weeknight favorite. Let’s dive into the details of this delicious recipe!
Ingredients
– 2 cups cooked rice
– 2 cups shredded cooked chicken
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup chicken broth
– 1 cup frozen mixed vegetables
– 1 cup shredded cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 tablespoon olive oil
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 320 calories, 20g protein, 35g carbohydrates, and 12g fat.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice and shredded chicken.
- Add the cream of mushroom soup and chicken broth to the bowl, mixing well.
- Stir in the frozen vegetables, garlic powder, onion powder, salt, and pepper.
- Grease a 9×13-inch baking dish with olive oil.
- Pour the rice and chicken mixture into the greased baking dish.
- Spread the mixture evenly and top with shredded cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
Alternative Ingredients
You can substitute brown rice for white rice for added nutrition or use leftover roast chicken for convenience. Additionally, feel free to swap the cream of mushroom soup with cream of chicken or a homemade white sauce for a different flavor profile.
Serving and Pairings
This chicken and rice casserole pairs well with a simple green salad or steamed broccoli. You can also serve it with crusty bread to soak up the delicious sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. This casserole can also be frozen for up to 2 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
- Overcooking the casserole can lead to dry chicken.
- Using uncooked rice will result in undercooked grains.
- Not covering the dish can cause the top to burn.
- Forgetting to season can make the dish bland.
- Using low-quality cheese may affect the flavor.
Helpful Tips
- Use rotisserie chicken for a quicker option.
- Add herbs like thyme or rosemary for extra flavor.
- Consider adding sliced mushrooms for added texture.
- Mix in some cooked bacon for a smoky flavor.
- Let the casserole sit for a few minutes before serving.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time. Make sure to adjust the liquid ratio accordingly and check for doneness.
How can I make this casserole healthier?
To make it healthier, use brown rice, low-fat soup, and add more vegetables. You can also reduce cheese or use a lighter cheese option.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator until you’re ready to bake it.
What if I don’t have cream of mushroom soup?
If you don’t have cream of mushroom soup, you can use cream of chicken soup or make a simple white sauce with butter, flour, and milk.
Can I freeze chicken and rice casserole?
Yes, this casserole freezes well. Just make sure to let it cool completely before transferring to a freezer-safe container for up to 2 months.
Conclusion
This chicken and rice casserole is a wonderful dish that combines comfort and flavor, making it perfect for family meals. With simple ingredients and straightforward preparation, it’s sure to be a hit at your table. Enjoy the warmth and satisfaction it brings!
Chicken And Rice Casserole Recipe
Ingredients
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice and shredded chicken.
- Add the cream of mushroom soup and chicken broth to the bowl, mixing well.
- Stir in the frozen vegetables, garlic powder, onion powder, salt, and pepper.
- Grease a 9x13-inch baking dish with olive oil.
- Pour the rice and chicken mixture into the greased baking dish.
- Spread the mixture evenly and top with shredded cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
