Cheesy Chicken and Rice Casserole
A quick and creamy casserole packed with flavor, perfect for family dinners any night of the week.
Ingredients
Main Ingredients
- 2 cups Cooked and shredded chicken Use leftover rotisserie chicken for convenience.
- 1 cup White or brown rice Cook rice beforehand.
- 1 can Cream of mushroom soup You can substitute with any creamy soup you prefer.
- 2 cups Frozen veggies Broccoli or peas work great.
- 1 cup Shredded cheddar cheese Top generously for a melty finish.
Optional Ingredients
- 1 teaspoon Garlic powder Add for extra flavor.
- 1 teaspoon Paprika Optional spice to enhance taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the chicken, rice, cream of mushroom soup, and frozen veggies.
- Add any spices you prefer, then pour the mixture into a greased casserole dish.
- Top it off with a generous layer of cheddar cheese.
Baking
- Cover the casserole with foil and bake for about 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Notes
Serve with a colorful side salad or rustic bread for a complete meal. Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for up to 3 months.