This dish embodies the essence of home-cooked meals, combining tender chicken, fluffy rice, and a rich, creamy sauce that envelops every ingredient in warm familiarity.
Ingredients
Scale:
2 cups cooked rice (white or brown, preferably long-grain)
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 can (10.5 ounces) cream of mushroom soup
1 cup chicken broth (low-sodium recommended)
1 cup frozen mixed vegetables (peas, carrots, corn, or favorites)
1/2 cup milk (whole or 2%)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded cheddar cheese (for topping)
1/2 cup breadcrumbs (optional)
Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13 inch baking dish with cooking spray or butter.
In a large mixing bowl, combine the cooked rice, shredded chicken, cream of mushroom soup, chicken broth, mixed vegetables, milk, garlic powder, onion powder, dried thyme, and salt and pepper. Stir until well mixed.
Pour the mixture into your prepared casserole dish, spreading it evenly with a spatula.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
If using breadcrumbs, sprinkle them over the cheese layer.
Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the cheese is bubbly and golden brown.
Allow it to cool for a few minutes and garnish with fresh parsley before serving.
