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Chicken Rice Casserole

A comforting blend of tender chicken, fluffy rice, and creamy goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Leftover rice works like a charm!
  • 1 pound chicken tenders Lean and quick-cooking.
  • 1 can cream of chicken soup Adds richness and simplicity.
  • 1 cup chicken broth Use low-sodium for a healthier option.
  • 1 cup frozen mixed vegetables Feel free to customize.
  • 1 teaspoon garlic powder Elevates the dish.
  • 1 teaspoon onion powder Helps round out the flavors.
  • to taste none salt and pepper Essential for enhancing flavors.
  • 1 cup shredded cheese Optional, but recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the cooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper until well combined.
  3. Spread the mixture evenly in a greased baking dish.
  4. Place the chicken tenders on top of the rice mixture.
  5. If using, sprinkle shredded cheese over the top.
  6. Cover the dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes, until the chicken is cooked through and the casserole is bubbling.
  8. Let it cool slightly before serving.

Notes

You can prepare this casserole a day in advance. Store leftovers in an airtight container for 3-4 days. It can be frozen and kept for up to 3 months. Reheat in the oven for best results.