If you’re on the hunt for a comforting and time-saving meal that the entire family will love, look no further than the *Easy Chicken and Rice Casserole*. This dish is like a hug in a baking dish, combining tender chicken, creamy sauce, and just the right amount of veggies to keep everyone asking for seconds.
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple ingredients and minimal prep, dinner is on the table in no time.
- Versatile: Easily adaptable to suit what’s in your pantry or your personal tastes.
- Family-Friendly: The creamy texture and mild flavors are perfect for all ages.
- Comfort in Every Bite: This casserole brings a homely feel that warms you from the inside out.
Ingredients You’ll Need
The magic of this *Easy Chicken and Rice Casserole* lies in its simplicity. Each ingredient plays its part, bringing its own unique flavor and texture to the dish. You probably have most of these in your kitchen already!
- Condensed Cream of Chicken Soup: Provides a rich and creamy base that ties everything together.
- Chicken Broth: Enhances the savory flavors and helps cook the rice to perfection.
- Minute Rice: A quick-cooking variety that ensures the casserole is ready in a jiffy.
- Cooked Chicken: Using rotisserie chicken adds convenience and depth of flavor.
- Frozen Mixed Vegetables: Adds color and nutrition, making this dish more robust.
- Seasonings: Garlic powder, onion powder, and Italian seasoning bring a subtle yet distinct taste.
- Cheddar Cheese: Melts beautifully, adding a delightful gooeyness to every bite.
Variations
Feeling creative or need to accommodate specific dietary needs? This casserole is wonderfully versatile. Here are a few ideas to get you started.
- Vegetarian Version: Swap the chicken for chickpeas or tofu and use cream of mushroom soup instead.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicier version.
- Different Cheeses: Try mozzarella or Gruyère for a different cheesy flavor profile.
How to Make Easy Chicken and Rice Casserole
Step 1: Preheat and Prepare
Start by preheating your oven to 375F and adjusting your rack to the middle position. Meanwhile, mix the condensed cream of chicken soup and chicken broth in a bowl until well combined, blending seamlessly into a creamy base.
Step 2: Assemble the Casserole
Grease a 9×13 casserole dish with a touch of cooking spray to prevent sticking. Layer the dish with uncooked rice, cooked chicken, mixed vegetables, seasonings, scallions, and a cup of cheddar cheese. Mix in the soup and broth mixture to coat everything thoroughly.
Step 3: Bake and Melt
Cover your casserole tightly, essential for the rice to cook perfectly, and bake for 45 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes to achieve that perfect melt!
Pro Tips for Making Easy Chicken and Rice Casserole
- Rice Perfection: Always use instant rice to ensure it cooks evenly and thoroughly within the allotted time.
- Cheese Choices: Opt for freshly grated cheese—pre-shredded cheese can have additives that prevent proper melting.
- Veggie Twist: Feel free to add in other veggies like diced bell peppers for extra crunch and flavor.
- Chicken Variations: Swap in smoked chicken for a different flavor profile that offers a savory depth.
How to Serve Easy Chicken and Rice Casserole
Garnishes
A sprinkle of fresh parsley or cilantro can brighten the dish visually and taste-wise. Or try a dollop of sour cream on top for a creamy contrast.
Side Dishes
This casserole pairs beautifully with a crisp green salad or a side of roasted asparagus for a complete meal. It’s also lovely with warm, crusty bread to mop up every bit.
Creative Ways to Present
Serve portions in individually baked ramekins for a unique touch when entertaining. Alternatively, garnish with colorful vegetables to add an appealing burst of color.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. The flavors develop beautifully, making it great for lunch the next day.
Freezing
Freeze the dish before baking—layer everything as directed, but skip the final baking steps until you’re ready to enjoy it. When you are, let it thaw in the fridge overnight before baking as instructed.
Reheating
Reheat leftovers in the oven at 350F for about 20 minutes, or until hot throughout. You can also microwave individual portions for a convenient and speedy option.
FAQs
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Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to chop them into small, even pieces so they cook evenly.
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What can I substitute for cream of chicken soup?
If you want to avoid canned soup, you can make a homemade version with butter, flour, broth, and milk to replicate the flavor and consistency.
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Can I make this casserole dairy-free?
Yes, substitute the cheese with a dairy-free option and use a dairy-free broth and cream soup alternative to make it suitable for those avoiding dairy.
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How can I lower the sodium content?
Look for low-sodium versions of broth and canned soup, and use less cheese or a sodium-free alternative.
Final Thoughts
Try the *Easy Chicken and Rice Casserole* for a delightful meal that’s as heartwarming as it is delicious. With its harmonious blend of flavors and textures, it’s guaranteed to become a favorite in your home, just as it is in mine!
Print
Easy Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Easy Chicken and Rice Casserole is a comforting, cheesy baked dish that combines tender cooked chicken, flavorful rice, and mixed vegetables, all baked together with creamy chicken soup and sharp cheddar cheese for a family-friendly and satisfying meal.
Ingredients
Creamy Base
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
Main Ingredients
- 2 cups uncooked Minute Rice
- 2 cups cooked chicken (rotisserie), shredded or chopped
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper to taste
- 1/2 cup scallions, chopped
- 3 cups grated cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the middle of the oven.
- Mix Soup and Broth: In a bowl, combine the condensed cream of chicken soup and chicken broth, stirring until smooth and well blended.
- Prepare Casserole Dish: Grease a 9×13 inch casserole dish with cooking spray like Pam to prevent sticking.
- Combine Ingredients: Add the uncooked Minute Rice, shredded chicken, frozen vegetables, garlic powder, onion powder, Italian seasoning, pepper, scallions, and one cup of the grated cheddar to the dish.
- Add Soup Mixture: Pour the soup and broth mixture over the ingredients in the dish, toss or stir gently to coat everything evenly, then spread into an even layer.
- Bake Covered: Cover tightly with foil or a lid, and bake for 45 minutes to ensure the rice cooks thoroughly and the ingredients meld together.
- Add Remaining Cheese and Finish Baking: Remove from oven, uncover, sprinkle the remaining cheddar cheese on top, and return to oven uncovered for another 10-15 minutes, or until cheese is melted and bubbly and rice is tender.
Notes
- I strongly recommend using instant rice as this recipe has not been tested with other rice types. Other varieties may require longer cooking times and additional liquid adjustments.
- Ensure the dish is covered during the initial baking to allow the rice to absorb flavors and cook evenly.
- You can customize the vegetables and cheese types based on preference.
Nutrition
- Serving Size: 1 slice (about 1/8th of casserole)
- Calories: 449 kcal
- Sugar: 1 g
- Sodium: 1221 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 78 mg
