Creamy Chicken and Rice Casserole (Print Format)
Shredded chicken, cheese, and veggies baked in creamy rice—an easy, hearty meal for all ages.
# Ingredients:
01 -
3 cups rotisserie chicken, shredded
02 -
2 cups frozen mixed vegetables
03 -
2 cups minute rice, uncooked
04 -
10 oz cream of chicken soup
05 -
2 ½ cups milk (2% or whole preferred)
06 -
2 teaspoons minced garlic
07 -
1 teaspoon onion powder
08 -
1 teaspoon Italian seasoning
09 -
½ teaspoon salt
10 -
¼ teaspoon ground pepper
11 -
3 cups Colby Jack cheese, shredded
12 -
1 Tablespoon fresh chopped parsley
# Steps:
01 -
Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
02 -
Shred the rotisserie chicken and set aside. Thaw the mixed vegetables in a colander or strainer and run it under warm water until the veggies are no longer frozen.
03 -
In a mixing bowl, combine shredded cooked chicken, thawed mixed vegetables, minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and pepper.
04 -
Add in 1½ cups of shredded cheese and fold in gently. Transfer to the greased 9x13 inch baking dish and spread smooth.
05 -
Sprinkle on the remaining 1½ cups of shredded cheese.
06 -
Bake uncovered for 30 to 35 minutes, or until rice is tender.
07 -
Remove from the oven and garnish with chopped fresh parsley. Serve warm.
# Tips:
01 -
If you would like the casserole to have a more melty cheese topping, refrain from adding the cheese on top until the last 5 to 8 minutes of baking time.
02 -
Using a porcelain baking dish may require longer baking times. Just check rice for doneness.