Creamy Chicken & Rice Bake
A comforting casserole with tender chicken, fluffy rice, mixed vegetables, and a rich creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use leftover chicken for best flavor.
- 1 cup uncooked rice White rice is recommended.
- 2 cups chicken broth
- 1 cup cream of chicken soup Can substitute with homemade version.
- 1 cup frozen mixed vegetables Choose vegetables according to preference.
- 1 cup shredded cheese Cheddar or mozzarella work well.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, uncooked rice, chicken broth, cream of chicken soup, mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the mixture into a greased baking dish and cover it with aluminum foil.
Baking
- Bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 15 minutes until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.