Creamy Chicken and Rice Casserole (Print-Friendly Format)
Chicken, rice, and vegetables bake together in creamy sauce, finished with melty cheddar for satisfying comfort.
# Required Ingredients:
01 -
400 g cooked chicken, shredded or diced
02 -
200 g long-grain white rice, uncooked
03 -
300 ml cream of chicken soup
04 -
410 ml chicken broth
05 -
150 g frozen mixed vegetables (peas, carrots, corn)
06 -
115 g shredded cheddar cheese
07 -
1 teaspoon (3 g) garlic powder
08 -
1 teaspoon (3 g) onion powder
09 -
0.5 teaspoon (1.5 g) ground black pepper
10 -
0.5 teaspoon (3 g) salt
11 -
15 ml olive oil
12 -
120 ml milk
13 -
15 g chopped fresh parsley (optional, for garnish)
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 23×33 cm baking dish with olive oil to prevent sticking.
02 -
In a large mixing bowl, add cooked chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, black pepper, and salt. Stir thoroughly until evenly mixed.
03 -
Evenly spread the combined mixture into the prepared baking dish, smoothing the top with a spatula.
04 -
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
05 -
Remove the foil and gently stir the contents. Evenly pour the milk over the surface, then scatter the shredded cheddar cheese across the top.
06 -
Return the casserole to the oven, uncovered, and bake for an additional 15–20 minutes, until the cheese is melted and golden brown.
07 -
Allow the dish to cool for 5 minutes before serving. Sprinkle with chopped fresh parsley if desired.
# Additional Information:
01 -
For a lighter dish, substitute brown rice for white rice and use low-fat cream of chicken soup.
02 -
Leftover turkey is an excellent alternative to chicken.
03 -
Enhance flavor by adding herbs such as thyme or paprika.