Description
A comforting and savory chicken and rice casserole loaded with mixed vegetables, perfect for a family meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- If using, sprinkle shredded cheese on top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a healthier option, use brown rice instead of white rice.
- You can substitute the mixed vegetables with your favorite vegetables.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken and Rice Casserole, Mixed Vegetables, Comfort Food, Family Meal