Description
A hearty, comforting casserole made with chicken, rice, vegetables, and cheese. Perfect for weeknights or meal prep with easy substitutions and dump-and-bake method.
Ingredients
2 boneless, skinless chicken breasts, cooked and shredded
1 cup uncooked brown rice
1¼ cups chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn)
10.5 oz cream of mushroom soup
½ cup sour cream or Greek yogurt
1 cup shredded cheddar cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Optional: crushed crackers or panko topping
Instructions
Preheat oven to 375°F and grease a 9×13-inch baking dish.
In a bowl, mix soup, sour cream, broth, and seasonings.
Stir in rice, vegetables, and chicken until well combined.
Spread mixture into dish, top with cheese and optional panko.
Cover with aluminum foil and bake for 30 minutes.
Uncover and bake an additional 15 minutes until bubbly.
Let rest for 5 minutes before serving.
Notes
Dairy-free substitutions work seamlessly.
Freezes well in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 310
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
Keywords: easy casserole recipes, chicken rice casserole, dump and bake meal, kid-friendly casserole