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Chicken and Rice Casserole

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A warm, simple, and filling casserole made with cooked chicken, rice, broth, vegetables, and a creamy soup, topped with melted cheese.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 cup uncooked rice
  • 4 cups chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can cream of chicken soup
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large casserole dish, combine cooked shredded chicken, uncooked rice, chicken broth, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
  3. Mix until well combined.
  4. Cover with aluminum foil and bake for 45 minutes.
  5. Remove foil, sprinkle cheese on top, and bake for an additional 15 minutes or until the rice is tender and the cheese is melted.
  6. Allow to cool slightly before serving.

Notes

Serve warm with a green salad or crusty bread. Cool and store in the fridge for up to 3-4 days or freeze for up to 2 months.

Nutrition

Find it online: https://voxrecipes.com/chicken-rice-casserole/