Chicken and Rice Casserole with Cream of Mushroom Soup
Ingredients:
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2 cups cooked rice (white or brown)
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2 cups cooked chicken (shredded or cubed)
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1 can (10.5 oz) cream of mushroom soup
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1 cup chicken broth (or water)
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1 cup shredded cheddar cheese (optional, for topping)
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1/2 cup frozen peas (optional, for added veggies)
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1 small onion (diced)
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1 tbsp olive oil (for sautéing)
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1/2 tsp garlic powder
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1/2 tsp dried thyme (optional)
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Salt and pepper (to taste)
Instructions:
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Preheat Oven:
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Preheat your oven to 375°F (190°C).
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Sauté Onion:
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In a skillet, heat the olive oil over medium heat.
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Add the diced onion and sauté until soft and translucent, about 3-4 minutes. If you’re using frozen peas, you can add them to the pan and sauté for a minute or so just to warm them.
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Prepare Casserole Mixture:
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In a large bowl, combine the cooked rice, cooked chicken, and the sautéed onion (and peas if using).
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Add the cream of mushroom soup, chicken broth, garlic powder, thyme, salt, and pepper. Stir until everything is evenly combined. The mixture should be creamy, but not too runny.
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Transfer to Baking Dish:
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Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
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Top with Cheese (Optional):
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If you’re using cheese, sprinkle the shredded cheddar cheese over the top of the casserole.
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Bake:
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Bake uncovered for 25-30 minutes, or until the casserole is bubbling and the cheese is melted (if using cheese).
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Serve and Enjoy:
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Let it sit for a few minutes before serving, and enjoy this creamy, comforting dish!
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Variations:
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Add Veggies: You can add other veggies like carrots, broccoli, or mushrooms for extra flavor and nutrition.
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Use Other Soups: If you prefer a different flavor, try using cream of chicken or cream of celery soup instead.
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Top with Crispy Onions: For a crispy topping, sprinkle French fried onions on top during the last 5-10 minutes of baking.
This dish is great for a busy weeknight or a potluck, and it’s so easy to put together!