Hearty Classic Chicken and Rice Casserole
Ingredients (serves 6–8)
4 cups cooked chicken, shredded (rotisserie works great)
2 cups uncooked long-grain rice
4 cups chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ cups frozen mixed vegetables (carrots, peas, corn)
1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
1 cup shredded cheddar cheese
2 tbsp butter
Salt and pepper to taste
Optional: ½ tsp paprika or dried thyme for extra flavor
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the rice: In a medium pot, combine rice and chicken broth. Bring to a boil, then reduce heat and simmer covered for 15–18 minutes until rice is tender.
Prepare the mix: In a large bowl, combine cooked rice, shredded chicken, chopped onion, garlic, mixed vegetables, and cream of mushroom soup. Stir until evenly mixed. Season with salt, pepper, and optional paprika/thyme.
Assemble the casserole: Pour the mixture into the prepared baking dish. Spread evenly. Top with shredded cheddar cheese and dot with butter.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is bubbly and golden.
Serve: Let it cool for 5 minutes, then serve hot. Perfect for a cozy family dinner or to share with neighbors!
💡 Tip: This casserole freezes well! Just cover tightly with foil and store up to 3 months. Reheat at 350°F (175°C) for 25–30 minutes.
