Description
A delicious Chicken Rice Casserole made without canned soups, perfect for flavorful meals.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a large mixing bowl, combine the cooked chicken, rice, chicken broth, milk, frozen vegetables, thyme, paprika, salt, and pepper. Mix well to combine all ingredients.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil, sprinkle the shredded cheddar cheese on top, and return to the oven uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for about 5 minutes before serving.
Notes
- For added flavor, consider adding a tablespoon of Dijon mustard to the mixture before baking.
- You can substitute the chicken with cooked turkey or add cooked sausage for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg