Easy Chicken and Rice (Printable Version)
A creamy baked dish blending chicken, rice, veggies, and melted cheddar cheese for a comforting meal.
# What You'll Need:
→ Soup and Broth
01 -
3 cans (10.5 ounces each) condensed cream of chicken soup
02 -
1 cup chicken broth
→ Grains and Proteins
03 -
2 cups uncooked Minute Rice
04 -
2 cups cooked chicken, shredded or chopped (rotisserie recommended)
→ Vegetables
05 -
2 cups frozen mixed vegetables
06 -
1/2 cup chopped scallions
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon Italian seasoning
10 -
Pepper to taste
→ Cheese
11 -
3 cups grated cheddar cheese, divided
# Step-by-Step Guide:
01 -
Set oven to 375°F and position rack in the center. Lightly grease a 9x13 inch casserole dish with cooking spray.
02 -
In a mixing bowl, thoroughly stir together condensed cream of chicken soup and chicken broth until smooth.
03 -
Add uncooked rice, cooked chicken, frozen vegetables, garlic powder, onion powder, Italian seasoning, black pepper, chopped scallions, and 1 cup of the grated cheddar cheese to the casserole dish.
04 -
Pour the soup and broth mixture over the ingredients in the casserole dish. Toss gently to evenly coat all components, then smooth the surface into an even layer.
05 -
Cover the casserole tightly with aluminum foil or its lid to allow the rice to cook properly. Bake for 45 minutes.
06 -
Remove the dish from the oven, carefully take off the foil, and evenly sprinkle the remaining 2 cups of cheddar cheese over the top. Return to the oven and bake uncovered for an additional 10 to 15 minutes until cheese is melted and rice is tender and creamy.
# Additional Notes:
01 -
Ensure the casserole is covered tightly during the first baking phase to allow the rice to fully absorb moisture and cook evenly.