Imagine a dish that combines the ultimate comfort of tender shredded chicken, perfectly cooked rice, and a creamy, cheesy topping that will have your family begging for seconds. This Shredded Chicken and Rice Casserole is not just a meal – it's a culinary experience that transforms ordinary ingredients into an extraordinary dinner that's both easy to prepare and incredibly delicious. Whether you're a busy parent looking for a quick weeknight meal or a home cook wanting to impress, this recipe is about to become your new go-to favorite!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the cooked shredded chicken, uncooked rice, chicken broth, frozen peas and carrots, cream of chicken soup, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Transfer the chicken and rice mixture into the prepared baking dish, spreading it evenly across the surface to ensure uniform cooking.
- Cover the baking dish tightly with aluminum foil to help the rice cook evenly and retain moisture.
- Place the covered casserole in the preheated oven and bake for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the shredded cheese evenly over the top of the casserole.
- Return the uncovered dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the ingredients to set and cool slightly.
- Serve hot, garnishing with fresh chopped parsley or green onions if desired.
Tips
- Chicken Prep: Use rotisserie chicken or leftover roasted chicken for maximum flavor and convenience.
- Rice Trick: For extra fluffy rice, rinse the uncooked rice before adding it to the mixture to remove excess starch.
- Cheese Selection: Use a blend of cheeses like cheddar and monterey jack for a more complex flavor profile.
- Make-Ahead Magic: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Moisture Control: If the casserole seems too dry while baking, add a little extra chicken broth to keep it creamy.
- Customization: Feel free to add additional vegetables like diced bell peppers or swap frozen veggies with fresh ones.
- Leftover Love: This casserole reheats beautifully and often tastes even better the next day! Pro Tip: Let the casserole rest for 5-10 minutes after baking to allow the ingredients to set and make serving easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 75mg
