- Preheat oven to 350°F (175°C).
- In a large casserole dish, combine diced chicken, uncooked rice, cream of mushroom soup, peas & carrots, and water or chicken broth.
- Season with salt and pepper, and stir until evenly mixed.
- Cover the casserole dish with foil.
- Bake for 30 minutes, or until rice is tender and the casserole is creamy. Remove foil during the last 5 minutes for a lightly golden top.
- Let it cool for a few minutes before serving.
Serving and Storage:
Serve hot as a main dish. Pair with a side salad or garlic bread for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
- Use chicken broth instead of water for a richer flavor.
- Frozen peas and carrots can be used directly without thawing.
- Add shredded cheddar cheese on top before baking for a cheesy twist.
- For extra flavor, sauté the chicken with garlic and onion before adding to the casserole.
Conclusion:
This Creamy Chicken & Rice Casserole Delight is easy, delicious, and comforting.
With minimal prep and simple ingredients, it’s a foolproof recipe for a cozy weeknight dinner that the whole family will enjoy.
FAQ:
Can I use leftover cooked chicken?
Yes! Simply mix the cooked chicken with the other ingredients and adjust baking time to ensure the rice cooks fully.
Can I make this gluten-free?
Yes, just make sure to use a gluten-free cream of mushroom soup.
Can I add other vegetables?
Absolutely! Corn, bell peppers, or green beans work well for extra nutrition and color.
Can I prepare this ahead of time?
Yes, assemble in the casserole dish, cover, and refrigerate for a few hours before baking. Bake as directed when ready.
Can this be frozen?
Yes, assemble the casserole without baking and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.