Budget “Dump-and-Go” Chicken Rice Casserole
A simple, filling dinner made with cheap pantry staples and almost no prep.
Ingredients
2 cups uncooked rice
2 cups chicken broth (or water + bouillon cube)
2 cups cooked shredded chicken or 2 small raw chicken breasts
1 can cream of mushroom or cream of chicken soup
1 small onion, diced
1 cup frozen mixed vegetables
1 teaspoon garlic powder
Salt and black pepper to taste
Optional: 1 cup shredded cheese
Instructions
Preheat oven to 190°C / 375°F.
Grease a 9×13-inch baking dish.
Dump in the uncooked rice, broth, soup, onion, vegetables, and seasonings. Stir well.
Add chicken on top or mix it in.
Cover tightly with foil.
Bake for 50–60 minutes until rice is tender.
If using cheese, sprinkle on top during the last 10 minutes.
Cheap Add-Ins
Canned corn or beans
Leftover rotisserie chicken
Chopped sausages
Extra spices like paprika or chili powder
Tips
If the rice seems dry, add an extra ½ cup broth before baking.
Brown rice needs more liquid and longer cooking time.
