Creamy Chicken Rice Casserole
A comforting and hearty dish that combines tender chicken, creamy cheese, and rice with vegetables, all baked together into one delicious meal. Perfect for busy weeknights, potlucks, or family gatherings, this casserole is a crowd-pleaser that’s quick to prepare and full of flavor.
Ingredients
- 3 cups rotisserie chicken shredded
- 2 cups frozen mixed vegetables thawed
- 2 cups minute rice uncooked
- 1 can 10 oz cream of chicken soup
- 2 ½ cups milk 2% or whole
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground pepper
- 3 cups Colby Jack cheese shredded
- 1 tbsp fresh parsley chopped
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare Ingredients: Shred the rotisserie chicken. Thaw the mixed vegetables under warm running water and drain.
- Mix the Casserole: In a large mixing bowl, combine shredded chicken, thawed vegetables, uncooked minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix well.
- Add Cheese: Stir in 1½ cups of the shredded Colby Jack cheese into the mixture. Transfer everything into the prepared baking dish and smooth the top with a spatula.
- Bake: Sprinkle the remaining 1½ cups of cheese over the top. Bake in the preheated oven for 30-35 minutes, or until the rice is tender and the cheese is bubbly.
- Garnish and Serve: Once done, sprinkle chopped fresh parsley over the top for added color and freshness. Serve warm.
Notes
For added crunch, top with crushed crackers or breadcrumbs mixed with melted butter before baking. Substitute different proteins or cheeses for variety. This casserole reheats well, making it perfect for leftovers or meal prep!
Nutrition
Calories: 450kcal
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