Chicken and Rice Casserole
A comforting one-pan meal featuring tender chicken, creamy rice, and mixed vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the diced onion in a large skillet for 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.
- Combine the cooked chicken, rice, broth, cream of mushroom soup, mixed vegetables, and seasonings in a mixing bowl.
- Transfer the mixture to a greased 9×13-inch baking dish and sprinkle cheese on top if desired.
- Bake covered with foil for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the rice is tender and the top is golden.
- Let cool for a few minutes before serving.
Notes
Make sure to use uncooked long-grain rice for best results. You can customize the vegetables and protein as needed.