Chicken and Rice Casserole
A comforting Chicken and Rice Casserole with tender chicken, creamy sauce, and flavorful rice, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked rice
- 1 pound boneless, skinless chicken breast
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 cup frozen vegetables (peas, carrots, or a mix)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the chicken by cutting it into bite-sized pieces and seasoning it with salt, pepper, garlic powder, and onion powder.
- Combine the cooked rice, cream of chicken soup, chicken broth, milk, and frozen vegetables in a large bowl.
- Add the seasoned chicken to the rice mixture and fold to combine.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Bake covered with aluminum foil for 30 minutes.
- Uncover and bake for an additional 10 minutes, until chicken is cooked through.
- Let the casserole sit for 5 minutes before serving.
Notes
Use leftover chicken for a quicker version. Adjust consistency with more broth or milk if necessary. Add fresh herbs for extra flavor.