Description
A comforting and easy-to-make casserole perfect for family dinners in the spring.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of chicken soup, garlic powder, onion powder, and mixed vegetables.
- Season with salt and pepper, and mix well.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
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Notes
- For a spicier version, add diced jalapeños or hot sauce.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg