A hearty Chicken and Rice Casserole that combines tender chicken, flavorful rice, and a creamy sauce, baked to perfection.
Ingredients
Scale:
2 cups cooked chicken, shredded or diced
1 cup long-grain white rice, uncooked
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth (low sodium preferred)
1 cup frozen mixed vegetables (carrots, peas, corn)
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 cup crushed buttery crackers (optional)
2 tablespoons melted butter (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
Grease a 9x13-inch baking dish with cooking spray or butter. Pour the chicken and rice mixture into the dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
If using, mix the crushed crackers with melted butter in a bowl and sprinkle over the cheese layer.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
Allow the casserole to cool for 5-10 minutes before serving.
