Description
A comforting American classic that combines tender chicken, fluffy rice, and colorful vegetables in a velvety soup base, topped with golden cheddar cheese for a warm, satisfying meal perfect for any weeknight or family dinner.
Ingredients
2 cups cooked, shredded chicken (leftover roasted chicken is ideal, just remove excess skin/fat first)
1 cup uncooked long-grain white rice
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup (gluten-free)
1 cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 cup shredded cheddar cheese
Instructions
Preheat oven to 375°F (190°C)
In a large mixing bowl, combine the cooked shredded chicken, uncooked rice, frozen mixed vegetables, cream of mushroom soup, chicken broth, garlic powder, onion powder, and salt; mix well
Transfer mixture to a greased baking dish (9×13-inch or similar size)
Sprinkle shredded cheddar cheese evenly over the top
Bake for 25–30 minutes, or until the cheese is golden and bubbly
Let the casserole rest for 5–10 minutes before serving
Notes
Use day-old rice for better texture and moisture balance
The frozen mixed vegetables work well since they add color and texture without needing to be thawed
Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheat in the oven for best results
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 1800mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg