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Creamy Chicken and Rice Casserole Recipe

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4 from 87 reviews

This creamy chicken and rice casserole is a comforting, hearty dish perfect for a family dinner. Made with shredded rotisserie chicken, mixed vegetables, minute rice, and a blend of creamy sauce and cheese, it’s effortless to prepare and bakes to a golden, cheesy perfection. The casserole combines the convenience of quick-cooking rice and frozen veggies with the savoriness of cream of chicken soup and Italian seasoning, making it a flavorful, all-in-one meal that serves 12.

  • Total Time: 40-45 minutes
  • Yield: 12 servings

Ingredients

Chicken & Vegetables

  • 3 cups rotisserie chicken, shredded
  • 2 cups frozen mixed vegetables, thawed

Base & Seasonings

  • 2 cups minute rice (uncooked)
  • 10 oz cream of chicken soup
  • 2 ½ cups milk (2% or whole preferred)
  • 2 teaspoons minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Cheese & Garnish

  • 3 cups Colby Jack cheese, shredded (divided)
  • 1 tablespoon fresh chopped parsley

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray. Shred the rotisserie chicken and set it aside. Thaw the frozen mixed vegetables by placing them in a colander and running warm water over them until no longer frozen, then drain well.
  2. Mix Ingredients: In a large mixing bowl, combine the shredded cooked chicken, thawed mixed vegetables, uncooked minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and ground pepper. Stir until all ingredients are well incorporated.
  3. Add Cheese: Fold in 1½ cups of the shredded Colby Jack cheese gently to evenly distribute it throughout the mixture.
  4. Assemble Casserole: Transfer the mixture to the prepared baking dish and spread it out evenly and smoothly. Sprinkle the remaining 1½ cups of shredded cheese evenly over the top.
  5. Bake: Place the casserole in the preheated oven and bake uncovered for 30 to 35 minutes, or until the rice is tender and the cheese on top is melted and bubbly.
  6. Garnish and Serve: Remove the casserole from the oven, garnish with freshly chopped parsley, and serve warm for a comforting meal.

Notes

  • If you prefer a thicker casserole, you can use less milk or add a little extra cream of chicken soup.
  • To ensure the vegetables are not watery, drain them thoroughly after thawing.
  • For a sharper flavor, substitute the Colby Jack cheese with sharp cheddar or a blend of cheeses.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • Using rotisserie chicken speeds up the prep time and adds great flavor, but you can substitute with cooked chicken breast or thighs if preferred.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/creamy-chicken-and-rice-casserole-recipe/