Description
This comforting Chicken Rice Casserole is a classic one-dish meal that is easy to make and perfect for a family dinner. Tender chicken, fluffy rice, and vegetables are baked in a creamy sauce until bubbly and golden brown on top.
Ingredients
For the Casserole:
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 1 cup frozen peas and carrots, thawed
- 1 small onion, diced
- 1 can cream of chicken soup
- 1 ½ cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Topping:
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon paprika
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Casserole Ingredients: In a large bowl, combine the cooked chicken, rice, peas, carrots, onion, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Prepare Topping: In a small bowl, mix together the breadcrumbs, melted butter, and paprika. Sprinkle this topping over the casserole.
- Bake: Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy!
Notes
- This casserole is great for using up leftover cooked chicken.
- Feel free to customize the vegetables based on your preferences.
- You can add shredded cheese to the topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
