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This chicken and rice casserole is the definition of cozy comfort food that gets dinner on the table with no fuss. The combination of creamy sauce, tender chicken, and hearty vegetables makes it my weeknight lifesaver—especially on busy days when I want something filling and family-friendly without spending hours in the kitchen.
I whipped this up the first time when I had surprise guests and odds and ends in my fridge. Everyone raved about the melty cheddar crust, and now it is my go to when I want to guarantee empty plates at the table.
Ingredients
- Condensed cream of chicken soup: gives a rich velvety base
- Chicken broth: adds extra savory depth be sure to use low sodium if you prefer
- Minute Rice: cooks up perfectly tender and is quick and foolproof
- Cooked chicken: rotisserie is great for convenience but any cooked chicken works just chop it small
- Frozen mixed vegetables: add color and nutrients use a good quality bag for sweet peas and crisp carrots
- Garlic powder: adds warmth and boosts overall flavor
- Onion powder: gives background umami use powder for an even blend
- Italian seasoning: ties all the flavors together
- Pepper: to taste freshly cracked adds the most brightness
- Chopped scallions: give a fresh pop and gentle onion bite
- Grated cheddar: brings creamy tang and beautiful melt I love a sharp aged cheddar here for full flavor
Make sure to choose good quality cheese and shred it yourself if you can for the best melt and taste.
Step-by-Step Instructions
- Prepare the Sauce:
- Mix the condensed cream of chicken soup with the chicken broth in a bowl until fully smooth and blended. This creamy mixture will keep the casserole moist and flavorful.
- Prepare the Dish:
- Lightly grease your nine by thirteen inch casserole dish. Coating the dish is important to prevent sticking and makes cleanup a breeze.
- Layer the Main Ingredients:
- Add the uncooked Minute Rice, chopped cooked chicken, frozen vegetables, garlic powder, onion powder, Italian seasoning, pepper, scallions, and one cup of grated cheddar cheese directly into the casserole dish. Take a moment to scatter everything evenly for consistent flavor in every bite.
- Add the Sauce and Toss:
- Pour the soup and broth mixture over the ingredients in the casserole dish. Toss gently until every grain of rice and piece of chicken is evenly coated then smooth the surface with a spatula.
- Cover and Bake:
- Seal the dish tightly with foil or a lid so the rice steams properly and becomes tender. Bake in the center of your oven for forty five minutes do not peek or the rice may turn out underdone.
- Add Cheese and Finish Baking:
- Remove the casserole dish from the oven and carefully take off the foil. Sprinkle the remaining cheddar cheese all over the top then return the dish, uncovered, to the oven for another ten to fifteen minutes. Let the cheese get bubbly and golden and check that the rice is soft and creamy before serving.
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The sharp cheddar is always my favorite part of this casserole. When it bubbles into a golden crust on top it reminds me of family potlucks where everyone would fight over the cheesiest corners. These moments always make dinner just a little more special.
Storage Tips
Cool any leftovers quickly and store in an airtight container in the refrigerator. This casserole will keep well for up to four days and reheats best in the oven or microwave with a splash of broth to keep things creamy. For longer storage freeze individual portions tightly wrapped and reheat from frozen for a speedy homemade dinner.
Ingredient Substitutions
If you are out of rotisserie chicken any cooked chicken breast or thigh will work here just dice it into bite sized pieces. For cream of chicken soup feel free to swap in cream of mushroom or celery for a subtle flavor twist. If you want to use regular long grain rice increase the broth slightly and bake covered a bit longer until tender. For extra veggies add some steamed broccoli or a handful of fresh spinach before baking.
Serving Suggestions
This casserole is hearty enough as a stand alone meal but I love serving it with a crisp green salad on the side for some crunch. Warm dinner rolls are perfect for soaking up the sauce. A dash of hot sauce adds a nice little kick if you are feeling adventurous. It also makes a comforting potluck or meal train dish for friends in need of a little extra love.
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Cultural Context
Chicken and rice casseroles have deep roots in American home cooking especially in the Midwest and South where creamy baked dishes are legendary for their heartiness and convenience. This style of casserole became popular in the mid twentieth century thanks to the widespread availability of canned soups and easy to prepare frozen ingredients. It is the ultimate bring everyone together meal for busy weeknights and family gatherings alike.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Brown rice takes longer to cook and may require more liquid. Par-cook it first or add extra broth for best results.
- → What type of chicken works best?
Cooked rotisserie or leftover chicken is ideal for convenience and extra flavor. You can also poach or roast chicken breasts or thighs.
- → Can I substitute the vegetables?
Yes, use your favorite frozen vegetables or swap in fresh ones. Peas, carrots, corn, and green beans all complement the dish well.
- → How can I make it creamier?
For extra creaminess, stir in a splash of milk or a bit of sour cream along with the soup and broth mixture.
- → Can I prepare this ahead of time?
Yes, you can assemble and refrigerate the dish up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.