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Aaliyah

Chicken Rice Casserole (No Canned Soups!) for Flavorful Meals

A delicious Chicken Rice Casserole made without canned soups, perfect for flavorful meals.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 375°F.
  2. 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.
  3. 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.
  4. Transfer the mixture to a greased 9x13-inch baking dish. Cover the dish tightly with aluminum foil.
  5. 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.
  6. Let the casserole cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 3g

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.

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