Cheesy Chicken and Rice Casserole
A comforting dish made with creamy cheese, tender chicken, and fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken Shredded or cubed, leftover rotisserie chicken works beautifully.
- 1 cup long-grain white rice Provides the perfect texture and absorbs the flavors.
- 2 cups chicken broth For a rich base; use low-sodium if desired.
- 1 cup sour cream Adds a creamy tang; substitute with Greek yogurt for a lighter option.
- 1 cup shredded cheddar cheese Feel free to swap with Monterey Jack for a milder flavor.
- 1 cup frozen mixed vegetables Convenient way to add color and nutrition; fresh veggies can also be used.
- 1 teaspoon garlic powder Infuses depth of flavor; fresh garlic could enhance the taste.
- 1 teaspoon onion powder Complements the chicken and cheese wonderfully.
- Salt and pepper To taste, essential for highlighting the dish’s flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, rice, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed and creamy.
- Fold in the frozen mixed vegetables and half of the shredded cheddar cheese.
- Pour the mixture into a greased 9x13 inch casserole dish and spread it evenly.
- Sprinkle the remaining cheddar cheese generously on top.
Baking
- Place the casserole in the oven and bake for 20-25 minutes, or until bubbly and the cheese is melted.
- Let it cool for a few minutes before serving.
Notes
Healthier options include using brown rice or adding kale and spinach. Variate with seasonal ingredients like butternut squash in the fall or asparagus in spring. Taste mixture before baking to adjust seasoning.