Creamy Chicken and Rice Casserole (Print)
Delicious chicken, rice, and vegetables baked in a creamy, golden casserole, perfect for gathering around the table.
# Ingredients:
→ Main Ingredients
01 -
2 cups (approximately 300 g) cooked chicken, shredded or diced
02 -
1 cup (185 g) long-grain white rice, uncooked
03 -
295 ml cream of chicken soup (1 can, 10.5 ounces)
04 -
410 ml chicken broth (1 can, 14.5 ounces)
05 -
1 cup (150 g) frozen mixed vegetables (peas, carrots, corn)
06 -
1 cup (110 g) shredded cheddar cheese
07 -
1 teaspoon (3 g) garlic powder
08 -
1 teaspoon (2.5 g) onion powder
09 -
0.5 teaspoon (1 g) black pepper
10 -
0.5 teaspoon (3 g) salt
11 -
1 tablespoon (15 ml) olive oil
12 -
120 ml milk
→ Garnish (Optional)
13 -
0.25 cup (10 g) chopped fresh parsley
# Steps:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish with olive oil.
02 -
In a large mixing bowl, combine cooked chicken, uncooked rice, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until well combined.
03 -
Spread the combined mixture evenly into the prepared baking dish.
04 -
Cover the dish tightly with aluminum foil. Bake in preheated oven for 45 minutes.
05 -
Remove foil and stir the contents. Drizzle milk over the top, then align shredded cheddar cheese evenly across surface.
06 -
Return dish to oven, uncovered, and bake for an additional 15–20 minutes until cheese is bubbly and golden brown.
07 -
Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if using before serving.
# Notes:
01 -
For added nutrition and flavor, substitute brown rice for white rice or use low-fat cream of chicken soup.
02 -
Incorporate spices like thyme or paprika to enhance the dish's aroma.
03 -
Leftover turkey may replace chicken for a flavorful variation.