Description
This Chicken and Rice Casserole is a comforting and hearty dish that combines tender shreds of chicken with flavorful rice and vegetables, all baked to perfection.
Ingredients
Scale
- 2 cups cooked chicken
- shredded
- 2 cups minute rice
- 1–10 ounce bag frozen peas and carrots
- 2 cups
- ½ onion
- chopped
- 2 cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 2 teaspoons paprika
- 1 ½ teaspoon poultry seasoning
- 1 teaspoon salt
- or to taste
- ½ teaspoon black pepper
- 3 tablespoon butter
- sliced
- fresh parsley
- optional garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, minute rice, frozen peas and carrots, chopped onion, cream of chicken soup, chicken broth, paprika, poultry seasoning, salt, and pepper. Mix well until all ingredients are combined.
- Pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
- Dot the top with sliced butter.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown and the casserole is heated through.
- Garnish with fresh parsley, if desired. Serve hot.
Notes
Feel free to customize this casserole by adding your favorite vegetables or using different seasonings. Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 92 mg
Keywords: Chicken and Rice Casserole, casserole recipes, chicken recipes, easy dinners, comfort food