Parmesan Chicken and Rice Casserole
Nothing beats a classic casserole recipe. This Parmesan Chicken and Rice Casserole is easy to make and full of flavor.
Servings: 6 servings
Ingredients
- 3 cups chicken (cooked and shredded)
- 2 cups instant rice
- 22.6 oz cream of chicken soup
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon Italian seasoning
- salt and pepper (to taste)
- 1 1/2 cup shredded parmesan cheese (divided)
- 1/2 cup shredded colby jack cheese
Instructions
- Preheat oven to 350 degrees. Start by cooking rice according to package directions.
- In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, Italian seasoning, salt, pepper, and 1 cup shredded parmesan cheese. Add this to a casserole dish.
- Top with remaining 1/2 cup of shredded parmesan cheese and shredded colby jack cheese and bake for 15-20 minutes. Serve and enjoy. Optional: Top with fresh diced parsley for garnish.
Notes
- Tip: I like to save time by preparing my chicken in the slow cooker ahead of time. You can find my recipe here for All-Purpose Slow Cooker Chicken.
Nutrition
Calories: 405.57kcal | Carbohydrates: 32.54g | Protein: 21.41g | Fat: 20.51g | Saturated Fat: 9.35g | Cholesterol: 56.33mg | Sodium: 1238.58mg | Potassium: 148.29mg | Fiber: 0.55g | Sugar: 0.86g | Vitamin A: 536.9IU | Vitamin C: 0.43mg | Calcium: 395.59mg | Iron: 3.47mg