Description
A comforting and savory chicken and rice casserole that brings back home-cooked memories.
Ingredients
Scale
- 1 whole chicken, cooked and shredded
- 2 cups cooked rice
- 1 can cream of chicken soup
- 1 cup milk
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cooked rice, cream of chicken soup, milk, mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheddar cheese.
- Bake in the preheated oven for 30-35 minutes, until heated through and cheese is melted.
- Let cool for a few minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- It can also be frozen for up to 3 months; thaw in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg