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Chicken and Rice Casserole

This Chicken and Rice Casserole is a comforting, hearty dish perfect for family gatherings or weeknight dinners. Tender chicken is combined with fluffy rice and creamy ingredients, all baked to perfection for a delicious, savory meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large mixing bowl
  • 1 9x13-inch baking dish
  • 1 skillet or frying pan
  • 1 spoon or spatula for mixing
  • 1 set measuring cups and spoons
  • 1 aluminum foil optional

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 1 cup long-grain white rice
  • 3 cups chicken broth
  • 1 cup cream of mushroom soup
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent.
  • In a mixing bowl, combine the cooked chicken, rice, chicken broth, cream of mushroom soup, frozen vegetables, salt, pepper, and paprika. Stir until all ingredients are well combined.
  • Add the sautéed onion and garlic to the mixture and stir gently.
  • Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
  • Cover the baking dish with aluminum foil to prevent drying out, and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  • Once done, let the casserole sit for a few minutes before serving.

Notes

You can customize this casserole by adding different vegetables or using a different type of cheese according to your preference.
For a bit of heat, consider adding some crushed red pepper flakes or diced jalapeños.
This dish is great for leftovers and can be stored in the refrigerator for up to three days. To reheat, simply warm it up in the oven or microwave until heated through.