Creamy Chicken and Rice Casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings 4 servings

Calories 650

A comforting and flavorful casserole combining tender chicken, rice, and vegetables in a creamy sauce, perfect for a hearty family meal.

4 pieces boneless skinless chicken breasts or thighs (Thighs stay juicier)
1 cup long-grain white rice or jasmine rice (Brown rice needs more time and liquid)
1 can condensed cream of chicken or mushroom soup (Or homemade white sauce)
1 cup chicken or vegetable broth (For flavor and moisture)
1 cup frozen mixed veggies (Peas, carrots, broccoli, etc.)
1 cup shredded cheese (Cheddar, Monterey Jack, or Parmesan)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon paprika (A pinch of dried thyme is lovely)
1 cup milk or cream (To enhance creaminess)
1 tablespoon fresh parsley (For garnish)
1 splash lemon juice (For brightness)

Preheat oven to 375°F (190°C).
In a skillet, cook chicken until browned, then shred.
Mix rice, soup, broth, veggies, seasonings, milk, and lemon juice in a bowl.
Combine chicken with rice mixture and transfer to a casserole dish. Top with cheese.
Bake for 30-40 minutes until bubbly and golden.

Use thighs for juicier meat, and feel free to customize vegetables and cheese types.

Calories: 650kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Casserole, chicken, comfort food