Creamy Chicken and Rice Casserole

Ingredients:

2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1 cup uncooked long-grain white rice
2 cups chicken broth
1 cup milk (or heavy cream for extra creaminess)
1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom soup)
1 small onion, finely chopped
1 cup frozen peas and carrots (or any frozen vegetables of choice)
1 cup shredded cheddar cheese (optional)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme (or Italian seasoning)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (for topping)
Fresh parsley, chopped (for garnish)

Here’s a comforting recipe for **Creamy Chicken and Rice Casserole**. It’s a simple and hearty dish perfect for weeknight dinners, combining tender chicken, rice, and a creamy sauce all baked together. ### Creamy Chicken and Rice Casserole **Ingredients:** – 2 cups cooked chicken, shredded or diced (rotisserie chicken works well) – 1 cup uncooked long-grain white rice – 2 cups chicken broth – 1 cup milk (or heavy cream for extra creaminess) – 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom soup) – 1 small onion, finely chopped – 1 cup frozen peas and carrots (or any frozen vegetables of choice) – 1 cup shredded cheddar cheese (optional) – 1/2 teaspoon garlic powder – 1/2 teaspoon dried thyme (or Italian seasoning) – Salt and pepper to taste – 1/4 cup grated Parmesan cheese (for topping) – Fresh parsley, chopped (for garnish) **Instructions:** 1. **Preheat the Oven:** – Preheat your oven to 350°F (175°C). 2. **Prepare the Casserole Mixture:** – In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, milk, condensed cream soup, chopped onion, frozen peas and carrots, garlic powder, thyme, salt, and pepper. Stir everything together until well mixed. – If you’re using cheddar cheese, fold that into the mixture as well. 3. **Assemble the Casserole:** – Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly. – Sprinkle grated Parmesan cheese on top for an extra cheesy, golden crust. 4. **Bake:** – Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the rice is fully cooked and the casserole is bubbling. – Remove the foil during the last 10 minutes of baking to allow the top to become golden and slightly crispy. 5. **Garnish and Serve:** – Remove the casserole from the oven and let it rest for about 5 minutes. – Garnish with freshly chopped parsley before serving. Enjoy your cozy and creamy **Chicken and Rice Casserole**! It’s perfect as a standalone meal, or you can pair it with a side salad or crusty bread.

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Casserole Mixture:

In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, milk, condensed cream soup, chopped onion, frozen peas and carrots, garlic powder, thyme, salt, and pepper. Stir everything together until well mixed.
If you’re using cheddar cheese, fold that into the mixture as well.

Assemble the Casserole:

Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
Sprinkle grated Parmesan cheese on top for an extra cheesy, golden crust.

Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the rice is fully cooked and the casserole is bubbling.
Remove the foil during the last 10 minutes of baking to allow the top to become golden and slightly crispy.