Creamy Chicken and Rice Casserole
A comforting dish that brings together tender chicken and fluffy rice, perfect for weeknight dinners and family gatherings.
Ingredients
Main Ingredients
- 12-14 ounces Cooked Chicken Breasts, boneless, skinless, diced or shredded Adds protein and texture.
- 3 cups Cooked White Rice Provides bulk and absorbs flavors.
- 8-10 ounces Frozen Mixed Vegetables, cooked and drained Adds color and nutrients.
- 2 tablespoons Butter Adds richness and moisture.
- ⅓ cup Plain Breadcrumbs Creates a crunchy topping.
- 1¾ cups Chicken Broth Imparts flavor and moisture.
- 2 cans Condensed Cream of Chicken Soup (10 ounces each) Serves as a base sauce for creaminess.
- 3-4 ounces Shredded Cheddar Cheese Enhances flavor and adds creaminess.
Instructions
Preparation
- Preheat your oven to 375°F.
- In a non-stick skillet over medium heat, melt the butter and add the breadcrumbs, stirring until evenly moistened.
- In a large saucepan, combine the condensed cream of chicken soup, chicken broth, and shredded cheddar cheese. Heat over medium while stirring until the cheese melts and the sauce is smooth.
- In a large bowl, combine the cooked rice, diced or shredded chicken, and mixed vegetables. Pour the creamy sauce over the mixture and stir gently to coat.
Baking
- Transfer the mixture to a 9×13 inch baking dish and spread evenly.
- Sprinkle the buttered breadcrumbs evenly over the top.
- Cover with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the breadcrumbs are golden.
- Let the casserole rest for a few minutes before serving.
Notes
You can swap mixed vegetables for your favorites like spinach or broccoli. Consider adding hot sauce or different cheese varieties for a twist. Use freshly cooked rice for the best consistency.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 43gProtein: 22gFat: 18gSaturated Fat: 10gSodium: 850mgFiber: 2gSugar: 2g
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