Description
Hearty “Cheesy Chicken and Rice Casserole” brings comfort straight from grandma’s kitchen, blending creamy textures with savory flavors. Warm, satisfying layers welcome you home with each delicious bite of this classic family favorite.
Ingredients
Scale
Main Protein:
- 2 cups (480 ml) cooked chicken, shredded
Base Ingredients:
- 2 cups (480 ml) cooked rice
- 1 cup (240 ml) frozen peas and carrots, thawed
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
Seasoning and Cheese:
- 1 1/2 cups (360 ml) shredded cheddar cheese, divided
- 1 cup (240 ml) milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Warm the oven to a moderate temperature of 350°F (175°C), preparing a welcoming environment for the casserole.
- In a spacious mixing vessel, amalgamate tender shredded chicken, fluffy cooked rice, creamy condensed chicken soup, velvety milk, the primary portion of sharp cheddar cheese, colorful medley of peas and carrots, and a harmonious blend of aromatic garlic and onion powders, seasoned with salt and pepper.
- Thoroughly blend all ingredients until they create a uniform, appetizing mixture.
- Generously coat a rectangular baking dish with cooking spray or butter to prevent sticking.
- Gently transfer the chicken and rice amalgamation into the prepared dish, smoothing the surface to ensure even distribution.
- Elegantly scatter the remaining cheddar cheese across the top, creating a golden, tantalizing blanket.
- Slide the casserole into the preheated oven, allowing it to bake for 25-30 minutes until the cheese transforms into a molten, bubbling masterpiece and the entire dish is thoroughly heated.
- Remove from the oven and permit the casserole to rest and settle for a brief 5-minute interval before serving.
Notes
- Customize the protein by swapping chicken with turkey, tofu, or plant-based alternatives for diverse dietary needs.
- Enhance nutrition by adding extra vegetables like spinach, broccoli, or bell peppers to boost vitamin content.
- Use brown rice instead of white rice for increased fiber and a more wholesome whole-grain option.
- Replace cream of chicken soup with a homemade version or low-sodium alternative to control salt and preservative intake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg