This Chicken and Rice Casserole is like a warm hug on your plate! It mixes tender chicken, fluffy rice, and creamy sauce, all baked together for a tasty meal.
If you’re tired from a busy day, this dish is a lifesaver. Just mix it all in one pan, pop it in the oven, and let the magic happen. Easy meals are the best meals!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is perfect for this dish. If you don’t have it, you can cook chicken breasts, thighs, or even use canned chicken for convenience.
White Rice: Long-grain white rice works best, but you can substitute brown rice or even quinoa if you prefer. Just remember to adjust the liquid and cooking time accordingly.
Chicken Broth: Homemade broth is great, but store-bought works well too. You can use vegetable broth if you’re looking for a meat-free version.
Cream of Chicken Soup: If you’re avoiding processed foods, make a homemade version or use a mix of yogurt and milk as a substitute. Cream of mushroom soup can also work in a pinch if you’re not a fan of chicken flavor.
Mixed Vegetables: Feel free to use fresh veggies like diced bell peppers or broccoli instead of frozen. Canned vegetables can be used too, but they may be softer.
How Do I Get My Casserole to Cook Evenly?
The key to a perfectly cooked casserole is mixing all the ingredients well. When you combine everything in a bowl, ensure that the rice is evenly distributed, so it cooks thoroughly. Proper layering in the casserole dish helps too.
- Sauté the onions in olive oil to release their flavor before adding them to the mix.
- Covering the dish with foil helps the rice absorb moisture while it cooks.
- Watch the dish closely in the last 15-20 minutes. Once the cheese is bubbly and golden, your casserole is ready!
How to Make Chicken and Rice Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 4 cups chicken broth
- 1 can cream of chicken soup (10.5 oz)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe will take you about 10 minutes to prep and around 45 minutes in the oven. So, in total, expect to spend about an hour on this tasty Chicken and Rice Casserole. Perfect for a comforting meal on a busy evening!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when your casserole goes in. Set a timer as a reminder!
2. Sauté the Onions:
Next, grab a large skillet and heat the olive oil over medium heat. Toss in the chopped onion and sauté it for about 4-5 minutes, stirring occasionally. You’re looking for the onions to become translucent and fragrant—this adds delicious flavor to your casserole.
3. Mix the Ingredients:
In a big mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, cream of chicken soup, mixed vegetables, garlic powder, onion powder, along with salt and pepper. Stir everything together well until it’s all mixed up nicely. This is where the magic happens!
4. Prepare the Casserole Dish:
Now, take your 9×13-inch casserole dish and grease it lightly to prevent sticking. Pour the flavorful mixture from your bowl into the dish, spreading it out evenly.
5. Bake the Casserole:
Cover the dish tightly with aluminum foil and place it in your preheated oven. Bake for 30 minutes. This will help the rice cook perfectly while soaking up all the yummy flavors!
6. Add the Cheese:
Once the 30 minutes are up, carefully remove the foil (watch out for the steam!). Sprinkle the shredded cheddar cheese evenly on top of the casserole. Yum!
7. Finish Baking:
Return the casserole to the oven and bake it uncovered for an additional 15-20 minutes. You’ll know it’s done when the cheese is bubbly and golden, and the rice is fully cooked. It’s going to smell amazing!
8. Serve and Enjoy!
After baking, allow the casserole to cool for a few minutes before serving. This will help the layers settle a bit. Dish it out and enjoy your delicious Chicken and Rice Casserole with family and friends!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice! However, since brown rice takes longer to cook, you’ll need to adjust the recipe. Use the same quantity of brown rice and increase the chicken broth to 4.5 cups. Bake the casserole covered for 45 minutes, then uncover and add the cheese for the last 20 minutes of baking.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can substitute it with a homemade mixture! Combine 1 cup of sour cream or Greek yogurt with 1/2 cup of chicken broth and a sprinkle of chicken seasoning. This will add creaminess and flavor to your casserole!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly with aluminum foil, and refrigerate it for up to 24 hours. When you’re ready to bake, just add 10-15 minutes to the cooking time to ensure it’s heated through.
How to Store Leftovers?
Leftover casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot, stirring occasionally for even heating. Add a little chicken broth if it needs moisture!
