Creamy Chicken Rice Casserole 🥘✨
Ingredients:
2 cups shredded rotisserie chicken
1 cup instant rice
1 can (10.5 oz) cream of chicken soup
1 cup milk (whole or 2%)
1/2 tsp onion powder
2 cloves garlic, minced
Salt and pepper to taste
1 tsp Italian seasoning
1 ½ cups mixed vegetables (frozen, thawed)
1 ½ cups shredded Colby Jack cheese (divided)
1 tbsp chopped fresh parsley (for garnish)
Directions:
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large bowl, combine cream of chicken soup, milk, onion powder, garlic, salt, pepper, and Italian seasoning. Mix until smooth.
Stir in the instant rice, shredded chicken, mixed vegetables, and 1 cup of Colby Jack cheese.
Spread the mixture evenly into the prepared baking dish.
Cover with foil and bake for 25 minutes.
Remove foil, sprinkle remaining ½ cup cheese over the top, and bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly.
Garnish with chopped parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 410 kcal | Servings: 6 servings
Tips:
Use leftover chicken or turkey to make it even easier.
Let it sit for 5 minutes after baking to thicken before serving.
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