Creamy Chicken And Rice Casserole
This creamy chicken and rice casserole is a comforting dish made with rotisserie chicken, mixed vegetables, and a cheesy topping.
Ingredients
Main Ingredients
- 3 cup shredded rotisserie chicken
- 2 cup frozen mixed vegetables
- 2 cup uncooked minute rice
- 10 oz cream of chicken soup
- 2.5 cup milk (2% or whole preferred)
- 2 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon ground pepper
- 3 cup shredded Colby Jack cheese
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking.
- Shred the rotisserie chicken and set it aside. To thaw the frozen mixed vegetables, run them under warm water in a colander until they are no longer frozen.
- In a large mixing bowl, combine the shredded chicken, thawed mixed vegetables, uncooked minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and ground pepper. Mix well until everything is evenly combined.
- Gently fold in 1½ cups of the shredded cheese into the mixture for extra creaminess.
- Transfer the mixture to the greased baking dish and spread it out evenly. Sprinkle the remaining 1½ cups of cheese on top.
- Bake uncovered in the preheated oven for 30 to 35 minutes, or until the rice is tender and the cheese is bubbly and golden. Keep an eye on it to prevent over-browning.
- Once done, remove from the oven and garnish with fresh chopped parsley. Serve warm and enjoy!
Notes
For added flavor, consider mixing in some cooked bacon or diced ham. You can substitute the mixed vegetables with your favorite veggies like broccoli or peas.