Let’s make some easy Irresistible Chicken and Rice Casserole!

Chicken and Rice Casserole is a classic dish that has earned its place in many kitchens for its simplicity and comfort.  It’s an easy dish to feed a crowd or save the leftovers for the next day.  You can follow this exactly or substitute vegetables of your choice.

Chicken and Rice Casserole

Ingredients: 

2 cups cooked chicken, shredded or diced

1 1/2 cups uncooked long-grain rice (white or brown)

3 cups chicken broth

1 cup milk (or half and half for extra creaminess)

1 can cream of chicken soup (or homemade substitute)

1 1/2 cups mixed vegetables (frozen or fresh – peas, carrots, corn, green beans)

1/2 cup onion, finely diced

2 cloves garlic, minced

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 teaspoon onion powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp butter (melted) or olive oil

1/2 cup bread crumbs or crushed crackers

Instructions: 

1. Preheat oven to 375 degrees.  Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large bowl, combine uncooked rice, chicken broth, milk, cream of chicken soup, mixed vegetables, onion, garlic, and seasonings.  Stir in the shredded chicken.
3. Pour the mixture into the prepared baking dish.  Cover tightly with foil and bake for 45 minutes.  Add cheese and topping, mix breadcrumbs with melted butter and spread over the cheese.
4. Return to the oven, uncovered, and bake for another 15-20 minutes, until the cheese is bubbly and golden brown.
5. Let it cool for 5 minutes before serving.

Pair with a side salad or garlic bread for a complete meal!

Make it tonight!  Let me know how it turned out.  leave comments.