Chicken and Rice Casserole Recipe
A hearty, quick-to-prepare comfort dish, this chicken and rice casserole blends tender meat, fluffy rice, and a creamy, cheesy sauce. Ideal for using leftover poultry and rice, it makes a family-friendly meal in under 40 minutes.
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Servings: 8
Ingredients
- 2 cups frozen peas
- 1 teaspoon salt
- ½ teaspoon onion powder
- 3 cups cooked chicken cubed or shredded
- ¼ teaspoon smoked paprika
- 21 ounces cream of chicken soup two 10.5 oz cans; cream of mushroom or potato may be used as alternatives
- ½ teaspoon ground black pepper
- 3 cups cooked rice
- 2 cups shredded cheddar cheese divided
- ½ teaspoon garlic powder
Instructions
- Set the oven to preheat at 350°F. In a large mixing bowl, thoroughly combine the cooked chicken, prepared rice, cream of chicken soup, salt, pepper, smoked paprika, garlic powder, onion powder, peas, and one cup of shredded cheddar cheese. Once blended, transfer the mixture into a 9×13-inch casserole dish, smoothing it into an even layer. Sprinkle the remaining cheddar cheese evenly across the top. Place the dish in the oven and bake for 20 to 30 minutes, or until heated thoroughly throughout and the cheese is fully melted.