Chicken and Rice Casserole with Mixed Vegetables
Chicken and rice casserole combines cooked chicken, cooked rice, frozen vegetables, and cheddar in a soft cream-of-mushroom filling. Everything is mixed before baking, making it a practical way to turn prepared ingredients into six portions.
Ingredients
Main ingredients
- 2 cups cooked rice measured after cooking
- 2 cups cooked chicken shredded
- 1 can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
As Needed
- cooking oil as needed to grease the dish
Instructions
Assemble
- Preheat the oven to 350°F. Lightly grease a baking dish large enough to hold the filling in a shallow layer.
- Combine the cooked rice, cooked chicken, condensed soup, broth, frozen vegetables, all the cheese, garlic powder, and onion powder. Season with salt and pepper, then spread evenly in the dish.
Bake
- Cover with foil and bake for 25 minutes, then uncover and bake for about 15 minutes more. Continue until the center reaches 165°F and the vegetables are tender.
- Let the casserole stand for 5 minutes. Spoon into 6 portions.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.