This Chicken and Rice Casserole is a creamy, hearty baked dish made with shredded chicken, uncooked rice, cheddar cheese, vegetables, and a rich blend of soups and seasonings. It’s baked until bubbly and golden for the ultimate comfort food dinner.
INGREDIENTS
- 2 ½ cups cooked shredded chicken
- 1 cup long grain white rice uncooked
- 2 ½ cups chicken broth
- ½ cup milk
- 2 cups shredded cheddar cheese
- 1 cup sliced mushrooms
- 1 cup frozen peas and carrots
- 1 small onion diced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 packet French onion soup mix
- 2 tablespoons butter
- Salt and black pepper to taste
DIRECTIONS
- Preheat oven to 350°F. Grease a 9x13 casserole dish with butter or non stick spray.
- In a skillet over medium heat, melt the butter. Add diced onion and garlic. Cook for about 3 minutes until softened.
- Add mushrooms, peas, and carrots. Cook another 3 minutes. Remove from heat.
- In a large bowl, combine: Shredded chicken, Uncooked rice, Chicken broth, Milk, Cream of chicken soup, Cream of mushroom soup, French onion soup mix, Vegetable mixture, 1 ½ cups of shredded cheddar cheese, Thyme, Smoked paprika, Salt and pepper. Stir until fully combined.
- Pour mixture into prepared casserole dish. Spread evenly. Sprinkle remaining ½ cup cheddar cheese over the top.
- Cover tightly with foil. Bake for 40 minutes.
- Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
- Let rest for 5 to 10 minutes before serving. Serve warm with a side salad or steamed vegetables.
