Chicken Rice Casserole
A comforting, easy-to-make casserole perfect for a weeknight family meal.
⏱️ 60 min🍽️ Serves 1
🔥 450 kcal💪 30g protein🍚 35g carbs🥑 20g fat🌾 3g fibreper serving
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Ingredients
- 🐔500 g boneless, skinless chicken breast
- 🍚1 cup uncooked white rice
- 🍄1 can cream of mushroom soup
- 🥣1 can cream of chicken soup
- bouillon1 ½ cup chicken broth
- 🥦1 cup frozen mixed vegetables
- 🧀½ cup shredded cheddar cheese
- 🧄1 tsp garlic powder
- 🧅½ tsp onion powder
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, sauté the chicken cubes briefly before adding them to the casserole.
- Feel free to customize with other vegetables like peas, corn, or diced carrots.
- If you prefer a creamier texture, add an extra splash of milk or broth before baking.
Method
- 1Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish with cooking spray.
- 2Cut chicken breasts into 1-inch cubes. Season with salt, pepper, garlic powder, and onion powder.
- 3In the prepared baking dish, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, and frozen mixed vegetables. Stir well.
- 4Fold in the seasoned chicken cubes, ensuring they are evenly distributed throughout the mixture.
- 5Cover the baking dish tightly with aluminum foil.
- 6Bake for 35 minutes, then remove the foil, stir gently, and sprinkle with shredded cheddar cheese.
- 7Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.
- 8Let stand for 5 minutes before serving.