Old-School Chicken and Rice Casserole
Ingredients (serves 4-6):
2 cups cooked chicken, shredded or cubed (rotisserie works great!)
1 cup uncooked white rice
2 cups chicken broth
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1 cup milk
1 medium onion, finely chopped
1 cup frozen mixed vegetables (peas, carrots, corn)
1 tsp garlic powder
1 tsp salt (adjust to taste)
½ tsp black pepper
1 cup shredded cheddar cheese (optional, for topping)
2 tbsp butter, cut into small pieces
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Mix Base:
In a large bowl, combine cooked chicken, uncooked rice, chopped onion, frozen veggies, garlic powder, salt, pepper, soup, and milk. Stir until everything is evenly mixed.
Transfer to Baking Dish:
Pour the mixture into a greased 9×13-inch baking dish. Dot the top with butter pieces and sprinkle with shredded cheese if using.
Bake:
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10-15 minutes until the rice is tender and the top is lightly golden.
Serve:
Let it sit for 5 minutes before serving. Spoon onto plates and enjoy that cozy, old-school comfort!
This dish hits all the nostalgia buttons: creamy, cheesy, hearty, and easy. Perfect for a chilly evening or a family dinner.
If you want, I can also give you a slightly fancier version that makes it taste like restaurant comfort food without losing that “old-school” feel.
Do you want me to do that?
