Creamy Chicken and Rice Casserole Recipe
This comforting and flavorful casserole combines cheesy rice, tender chicken, and creamy vegetables into a satisfying meal that the whole family will love.
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Ingredients
- 3 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables thawed
- 2 ½ cups milk preferably 2% or whole
- 10 oz cream of chicken soup
- 2 cups uncooked minute rice
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 teaspoons minced garlic
- ¼ teaspoon ground black pepper
- 3 cups Colby Jack cheese shredded
- 1 tablespoon fresh parsley chopped
Instructions
- Begin by preheating the oven to 350°F and greasing a 9x13 inch baking dish.
- Thaw the frozen mixed vegetables by placing them in a colander and running warm water over them until defrosted. Set them aside to drain thoroughly.
- In a large mixing bowl, combine the shredded rotisserie chicken, thawed vegetables, uncooked minute rice, cream of chicken soup, milk, garlic, onion powder, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Gently fold in 1½ cups of the shredded Colby Jack cheese into the mixture.
- Pour the mixture into the greased baking dish and smooth the top evenly. Sprinkle the remaining 1½ cups of cheese over the top.
- Place the dish in the preheated oven and bake uncovered for 30 to 35 minutes, until the rice is tender and the casserole is bubbling.
- Remove from the oven and garnish with freshly chopped parsley. Serve warm.
Notes
For a cheesier, melty topping, hold off on adding the final layer of cheese until the last 5 to 8 minutes of baking.
If using a porcelain baking dish, you may need to bake the casserole slightly longer to ensure the rice is fully cooked. Check for doneness before serving.
If using a porcelain baking dish, you may need to bake the casserole slightly longer to ensure the rice is fully cooked. Check for doneness before serving.