Chicken and Rice Casserole
This comforting chicken and rice casserole combines tender chicken with fluffy rice and creamy sauce, topped with a crunchy breadcrumb layer. It's a perfect dish for family dinners and can be easily prepared ahead of time.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 whisk
- 1 cooking pot
- 1 measuring cups and spoons
- 1 spoon or spatula for mixing
- 1 oven
Ingredients
- 2 cups cooked rice White or brown.
- 1 lb boneless, skinless chicken breasts Diced.
- 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables Peas, carrots, corn.
- 1 cup shredded cheddar cheese
- 1 tsp onion powder
- 1/2 tsp garlic powder
- to taste salt
- to taste pepper
- 1 cup breadcrumbs For topping.
- 2 tbsp butter Melted for topping.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, diced chicken, cream of chicken soup, chicken broth, frozen vegetables, onion powder, garlic powder, salt, and pepper. Stir until well combined.
- Carefully pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top of the chicken and rice mixture.
- In a separate bowl, mix together the breadcrumbs and melted butter until the breadcrumbs are coated. Spread the breadcrumb mixture evenly over the cheese layer.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbling.
- Remove from the oven and let it sit for about 5 minutes before serving.
Notes
Feel free to customize the vegetables in this recipe based on your preferences.
You can prepare the casserole a day in advance and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking directly from the fridge.
This casserole can also be frozen before baking. Thaw in the refrigerator overnight before cooking.