Description
A comforting and easy-to-make casserole, combining tender chicken, creamy mushroom soup, rice, and veggies, topped with melted cheddar cheese. Perfect for a cozy family meal!
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent.
- Combine Ingredients: In a large mixing bowl, combine shredded cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, thyme, paprika, salt, and pepper. Stir well to combine all ingredients.
- Assemble Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly and top with shredded cheddar cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Add protein: Use rotisserie chicken or cooked turkey for convenience.
- Make it creamy: For a richer sauce, add a few tablespoons of sour cream or cream cheese.
- Vegetable variations: Try adding other vegetables, like broccoli or mushrooms, for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 55mg