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- 2 cups cooked white rice - 2 cups cooked shredded chicken - 1 cup broccoli florets, steamed - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups chicken broth - 1 cup cream of mushroom soup - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 cup shredded cheddar cheese - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) I love using these simple ingredients for my chicken and rice casserole. The rice serves as a great base, soaking up all the flavors. Cooked, shredded chicken adds protein and makes it filling. I often use rotisserie chicken for ease. Fresh vegetables like broccoli, carrots, and celery provide vitamins and texture. Chicken broth and cream of mushroom soup create a rich, creamy sauce. Dried thyme and paprika add depth to the flavor. Finally, shredded cheddar cheese melts beautifully on top, making it extra delicious. Don't forget the salt and pepper to enhance everything! This dish is not just easy to prepare, but it also brings warmth and comfort to every meal. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). This step is key for even cooking. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 small onion, finely chopped, and 2 cloves of minced garlic. Sauté these for about 3 minutes until soft. - Next, stir in 1 cup of diced carrots and 1 cup of diced celery. Cook for another 5 minutes until they are tender. - In a large mixing bowl, combine 2 cups of cooked white rice, 2 cups of cooked, shredded chicken, and 1 cup of steamed broccoli florets. - Add the cooked vegetable mixture, 2 cups of chicken broth, and 1 cup of cream of mushroom soup. - Season with 1 teaspoon of dried thyme, 1 teaspoon of paprika, salt, and pepper to taste. - Mix everything together until well combined. This will create a flavorful base for the casserole. - Transfer this mixture into a greased 9x13 inch baking dish. Spread it out evenly for balanced baking. - Top the casserole with 1 cup of shredded cheddar cheese. This adds a nice creamy layer. - Cover the dish with aluminum foil to keep moisture in while baking. - Bake in the preheated oven for 30 minutes. This helps the flavors meld beautifully. - After 30 minutes, remove the foil. Bake for an additional 15-20 minutes until the cheese is bubbly and golden. - Let the casserole sit for 5 minutes after baking. Garnish with fresh parsley if you like. Enjoy your comforting meal! - Choosing the best chicken options: I love using rotisserie chicken. It’s tender and full of flavor. You can also use leftover chicken from another meal. Just make sure it’s cooked through. If you cook the chicken yourself, aim for thighs or breasts that are juicy and well-seasoned. - Ensuring rice and chicken are properly cooked: Use cooked white rice for this dish. It saves time and adds a great texture. If you prefer, you can use brown rice, but it may need more cooking time. Always check that the chicken is tender and the rice is fluffy. Mix both well with the soup and broth to keep them moist. - Pairing with sides: This casserole is filling on its own. But it works great with a fresh salad or steamed veggies. Try serving it with garlic bread for a tasty twist. A light side dish balances the richness of the casserole well. - Presentation tips: For a beautiful presentation, sprinkle fresh parsley on top just before serving. You can also use a colorful plate to make the dish pop. Cut the casserole into squares for even servings. This makes it easy for guests to enjoy. Pro Tips Use Rotisserie Chicken: For a quicker prep time, using rotisserie chicken saves you from cooking and shredding the chicken yourself. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as bell peppers or green beans, for added flavor and nutrition. Make It Creamy: For a creamier texture, add an extra half cup of cream of mushroom soup or a splash of heavy cream. Let It Rest: Allow the casserole to sit for a few minutes after baking; this helps the flavors meld and makes it easier to serve. {{image_2}} You can easily switch up the veggies in this dish. Try using green beans, peas, or corn. These options add bright colors and different tastes. Each veggie brings its own charm, making your casserole unique. If you're not a fan of cream of mushroom soup, don't worry. You can use cream of chicken soup or even a homemade white sauce. This change will keep the dish creamy and tasty without the mushroom flavor. Cheese is another area for fun. While I love cheddar, you can try mozzarella or pepper jack. Each cheese melts nicely and adds its own flavor twist. Feel free to mix cheeses for a richer taste. For gluten-free options, use gluten-free cream of mushroom soup. You can also check that your chicken broth is gluten-free. This way, everyone can enjoy this dish without worry. If you want to make it healthier, consider using brown rice instead of white rice. Brown rice adds fiber and nutrients. You can also cut back on cheese or use low-fat cheese. This change keeps the taste while lowering calories. To keep your chicken and rice casserole fresh, follow these tips: - Refrigerating leftovers: Place the casserole in an airtight container. It can stay in the fridge for up to three days. Make sure to let it cool before sealing. - Freezing tips for long-term storage: If you want to store it longer, freeze the casserole. Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Label the outside with the date to keep track. To enjoy your leftovers, reheating is key. Here’s how: - Best methods to reheat without compromising quality: The oven is best. Preheat it to 350°F (175°C). Remove the casserole from the fridge or freezer. If frozen, let it thaw overnight in the fridge. Cover it with foil to keep it moist. Bake for 20-30 minutes until heated through. You can also use a microwave. Heat in short bursts, stirring in between, until warm. Can I use brown rice instead of white? Yes, you can use brown rice. Brown rice adds a nutty flavor. It also needs more cooking time. Use about 2.5 cups of broth for brown rice. How long can I keep leftovers? You can keep leftovers in the fridge for about 3 to 4 days. Make sure to store them in a sealed container. Always check for signs of spoilage before eating. Can I make this casserole ahead of time? Absolutely! You can prepare it the night before. Just mix all ingredients, cover, and store in the fridge. Bake it fresh when you're ready to eat. Why is my casserole dry? If your casserole is dry, it might need more liquid. Check the amount of broth and soup you used. You can also add a bit of water before baking to help it stay moist. What to do if it’s too salty? If your dish is too salty, try adding more cooked rice. You can also mix in some unsalted broth to balance the taste. Adding a bit of sour cream can help too. How can I make this meal more savory? To add more flavor, try using fresh herbs like rosemary or basil. You can also sauté mushrooms with the onions for an earthy taste. A sprinkle of lemon juice brightens the flavors too. What variations have the best feedback from users? Many people enjoy adding different veggies like peas or bell peppers. Some like to swap cheddar for mozzarella for a stretchier texture. Adding spices like cumin or chili powder gives it a nice kick. In this article, we explored how to make a delicious chicken and rice casserole. We covered essential ingredients, step-by-step cooking instructions, tips for success, and variations to suit your taste. Remember to choose fresh veggies and the right chicken for the best flavor. Don’t hesitate to experiment with different ingredients or dietary options. With proper storage, your casserole can last for days. Enjoy your cooking, and happy eating!

Heavenly Chicken & Rice Bake

A comforting and delicious chicken and rice casserole baked with vegetables and topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked white rice
  • 2 cups cooked, shredded chicken
  • 1 cup broccoli florets, steamed
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup cream of mushroom soup
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 cup shredded cheddar cheese
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
  • Stir in the diced carrots and celery; cook for another 5 minutes until tender.
  • In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, cooked vegetable mixture, chicken broth, cream of mushroom soup, dried thyme, paprika, salt, and pepper. Mix until everything is well incorporated.
  • Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Sprinkle the cheddar cheese on top of the casserole.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly golden.
  • Once baked, let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Rotisserie chicken works great for this recipe.
Keyword bake, casserole, chicken, comfort food