Chicken and Rice Casserole
This simple Chicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. It's creamy and cheesy and a recipe that you are going to love. This is a great recipe to make and serve a large group of people or the next potluck you got to!
Ingredients
- 3 cup Chicken (cooked and shredded)
- 2 cup Instant rice
- 22.6 oz Cream of chicken soup (one family style can)
- ½ teaspoon Onion powder
- ⅛ teaspoon Garlic powder
- Salt and pepper (to taste)
- 1 ½ cup Cheddar cheese (shredded)
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, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish.
- Top with remaining ½ cup of cheese and bake for 15-20 minutes. Serve and enjoy. Optional: Top with fresh diced parsley for garnish.
Video
Notes
Cooking Tip:
This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken. Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.Freezing Chicken and Rice Casserole:
To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish. Cover tightly and place in the freezer for 2-3 months. Allow thawing in the fridge overnight then cook according to directions.Nutrition
Calories: 377kcalCarbohydrates: 31gProtein: 16gFat: 19gSaturated Fat: 8gCholesterol: 58mgSodium: 947mgPotassium: 139mgVitamin A: 515IUVitamin C: 0.4mgCalcium: 228mgIron: 3.4mg
Tried this recipe?Let us know how it was!