Description
A creamy, no-fuss casserole that layers shredded chicken with rice, broth, and vegetables for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice (long-grain)
- 4 cups chicken broth (low-sodium preferred)
- 1 cup cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn; thawed slightly)
- 1 onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup shredded cheese (optional — cheddar or Monterey Jack)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded cooked chicken and uncooked rice.
- Add the chicken broth, cream of chicken soup, frozen mixed vegetables, chopped onion, minced garlic, salt, pepper, and paprika. Stir until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, give the casserole a gentle stir, and sprinkle the shredded cheese on top if using.
- Bake uncovered for an additional 15 minutes, or until the rice is tender and the cheese has melted and begun to brown.
- Let the casserole rest for 5–10 minutes before serving.
Notes
This dish is pantry-friendly and can be adjusted with various flavorings or toppings. Consider using Greek yogurt for a lighter version or adding soy sauce for an Asian twist.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
Keywords: casserole, chicken, comfort food, easy recipe, weeknight meal