Make this easy, creamy chicken and rice casserole, a budget friendly chicken dinner that brings back memories of homestyle baked chicken and rice.
Author:rosasterling
Prep Time:10 min
Cook Time:65 min
Total Time:75 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of celery soup
1 cup water
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked, shredded chicken (canned chicken works well)
1 cup uncooked long-grain white rice
1 cup frozen peas and carrots mix
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 2-quart casserole dish.
In a large bowl, whisk together the cream of mushroom soup, cream of celery soup, water, onion powder, salt, and pepper until smooth. This creates your creamy base.
Stir in the cooked chicken, uncooked rice, and the frozen vegetable mix into the soup mixture until everything is evenly coated.
Pour the entire mixture into the prepared casserole dish. Spread it out evenly.
Cover the casserole dish tightly with aluminum foil.
Bake for 50 minutes.
Remove the foil. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender and the cheese is melted and lightly golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
For a richer flavor, substitute half of the water with chicken broth.
If you prefer fresh chicken, cook 1.5 cups of raw, diced chicken breast and shred it before adding it to the mix.
This casserole is a great make ahead chicken casserole; assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking directly from the refrigerator.