Best Chicken and Rice Casserole (Print Version)
Creamy chicken, hearty rice, vegetables, and a golden topping for the perfect comfort dish.
# What You'll Need:
→ Casserole
01 - 2 cups cooked chicken, shredded
02 - 1 1/2 cups uncooked long-grain rice
03 - 1 can (10.5 oz) cream of mushroom or chicken soup
04 - 1 1/2 cups milk or chicken broth
05 - 1 cup frozen mixed vegetables (peas and carrots)
06 - 1/2 teaspoon dried thyme or mixed herbs
07 - Salt and black pepper, to taste
→ Topping
08 - 1/2 cup shredded cheddar cheese or crushed crackers
# Steps to Follow:
01 - Preheat oven to 375°F. In a baking dish, combine shredded chicken, uncooked rice, cream of mushroom or chicken soup, milk or broth, frozen mixed vegetables, thyme or mixed herbs, and season with salt and pepper.
02 - Cover the baking dish with aluminum foil and bake for 35 minutes.
03 - Remove foil, sprinkle the top with shredded cheddar cheese or crushed crackers, and bake for an additional 10 to 15 minutes until cheese is melted and the casserole is bubbling.
# Additional Tips::
01 -
- Quick to assemble with minimal chopping
- Uses flexible ingredients so you can swap out what you have
- Kid—approved and perfect for sharing
- Makes generous leftovers for busy days
02 -
- Great source of protein and fiber
- Freezes beautifully for meal prep
- Customizable for any dietary preference
03 -
- Always rinse uncooked rice under cold water before baking to remove excess starch and keep grains fluffy
- Tenting with foil is key for creamy rice that does not dry out If your casserole looks dry before finishing just pour a little more broth along the edges and finish baking uncovered