Easy Chicken and Rice Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cans (10.5 ounce each) condensed cream of chicken soup
02 -
1 cup chicken broth
03 -
2 cups uncooked Minute Rice
04 -
2 cups cooked shredded or chopped chicken (such as rotisserie chicken)
05 -
2 cups frozen mixed vegetables
06 -
1/2 cup chopped scallions
07 -
3 cups grated cheddar cheese, divided
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon Italian seasoning
11 -
Black pepper to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and adjust the rack to the middle position.
02 -
Combine the condensed cream of chicken soup and chicken broth in a bowl. Stir until well blended.
03 -
Lightly grease a 9x13-inch casserole dish with cooking spray.
04 -
In the casserole dish, add the rice, cooked chicken, frozen mixed vegetables, garlic powder, onion powder, Italian seasoning, black pepper, scallions, and 1 cup of the grated cheddar cheese.
05 -
Pour the soup and broth mixture over the ingredients in the casserole dish. Toss everything together until thoroughly coated, and smooth the mixture into an even layer.
06 -
Cover the casserole dish tightly with foil or its proper lid. Bake in the preheated oven for 45 minutes to ensure the rice cooks properly.
07 -
Remove the casserole from the oven, carefully take off the foil, and top with the remaining grated cheddar cheese.
08 -
Return the casserole to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, golden, and the rice is soft and creamy.
# Notes:
01 -
Ensure the casserole dish is tightly covered during the first round of baking to allow the rice to cook evenly.