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jhessica

Emergency Chicken Rice Casserole: Quick Comfort Food!

A quick and comforting casserole made with chicken, rice, and vegetables, perfect for emergency meals.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. 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.
  3. Pour the mixture into the prepared baking dish and spread it evenly.
  4. Sprinkle the shredded cheddar cheese on top of the casserole.
  5. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  7. Allow the casserole to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 2g

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.

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