Description
A comforting and easy Dump and Bake Chicken and Rice Casserole that requires minimal effort and ingredients, perfect for beginners and busy nights.
Ingredients
Scale
1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
1.5 cups Uncooked white rice, long-grai
2 cans (10.5 oz each) Cream of mushroom soup
1.5 cups Chicken broth, low sodium
1 bag (12 oz) Frozen mixed vegetables
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
1 cup Shredded cheddar cheese, optional
Instructions
- Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray
- In the baking dish, combine uncooked rice, cubed chicken, onion powder, garlic powder, and black pepper
- Add the cream of mushroom soup and chicken broth, and mix until well combined
- Fold in the frozen mixed vegetables until evenly distributed
- Cover the dish with aluminum foil and bake for 45 minutes
- Remove the foil and sprinkle shredded cheddar cheese on top, then bake uncovered for another 15-20 minutes until the cheese is melted and bubbly
- Let the casserole rest for 5-10 minutes before serving
Notes
Do not rinse the rice to retain the starches needed for a creamy texture.
Cut chicken into even pieces for consistent cooking.
Cover the dish tightly to retain steam during baking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg