Description
A quick and comforting casserole made with chicken, rice, and vegetables, perfect for emergency meals.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 tablespoon olive oil or cooking spray (for greasing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the cooked rice, cooked chicken, cream of chicken soup, frozen mixed vegetables, milk, garlic powder, onion powder, black pepper, salt, and paprika. Mix until well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese on top of the casserole.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool for a few minutes before serving.
Notes
- For a spicier version, add 1/2 teaspoon of cayenne pepper or diced jalapeños to the mixture.
- Substitute the cream of chicken soup with cream of mushroom soup for a different flavor profile. You can also use homemade cream sauce if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg