Cheesy Chicken and Rice Casserole with Vegetables
Cooked chicken and dry white rice bake with broth and vegetables, with half the cheddar in the filling and half on top.
Ingredients
Main Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup mixed vegetables, such as peas, carrots, and corn
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon olive oil, divided
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
Method
- Preheat to 375°F. Use a little of the measured 1 tablespoon olive oil to grease a baking dish, reserving the rest for the filling; divide 1 cup cheddar into two 1/2-cup portions.
- Combine 2 cups cooked chicken, 1 cup uncooked long-grain white rice, 2 cups broth, 1 cup mixed vegetables, 1/2 cup cheddar, the remaining oil, garlic powder, salt, and pepper. Spread evenly in the dish.
- Seal tightly with foil and bake for an initial 25 minutes. Check a center grain; continue covered until tender, adding a splash of hot broth if the rice is both dry and firm.
- Stir gently and top with the remaining 1/2 cup cheddar. Bake uncovered for 10–15 minutes, until the cheese is melted and the center reaches 165°F.
- Divide into six portions, scooping through the cheese and filling. Additional covered baking extends the estimated total time.
Notes
- Refrigerate promptly; use within 3 days, counting from the original cooking date of the chicken.
- Reheat portions to 165°F, adding a little water or broth if needed.