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To make this tasty chicken and rice casserole bake, you need a few key items. These ingredients work together to create a warm and comforting dish. Here’s what you will need: - 2 cups cooked white rice - 2 cups cooked chicken, shredded (can use rotisserie chicken) - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 can (10.5 oz) cream of mushroom soup - 1 cup chicken broth - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 teaspoon olive oil - 1/2 cup panko breadcrumbs These main ingredients create a creamy, rich base for the casserole. The cooked rice and chicken give it heartiness, while the cream of mushroom soup adds flavor. You can add a few optional ingredients to give your casserole an extra kick. Consider trying these: - 1/2 cup diced onions for sweetness - 1/2 cup diced bell peppers for crunch - 1 teaspoon dried thyme for a herbal touch - 1/2 teaspoon paprika for a smoky flavor - A splash of hot sauce for heat These optional ingredients can make your dish more unique. Feel free to mix and match based on your taste. Once your casserole is baked to perfection, garnishing can make it even more appealing. Here are some suggestions: - Fresh parsley, chopped for color - A sprinkle of extra cheese on top for richness - Sliced green onions for a fresh crunch These garnishes not only enhance the look of the dish but also add more flavor. Enjoy the delightful presentation before serving! If you want the full recipe, check the details above. Start by gathering all your ingredients. You will need: - 2 cups cooked white rice - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 can (10.5 oz) cream of mushroom soup - 1 cup chicken broth - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 teaspoon olive oil - 1/2 cup panko breadcrumbs - Fresh parsley for garnish Next, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil. This helps prevent sticking and makes cleanup easy. In a large mixing bowl, combine the cooked rice, shredded chicken, and frozen mixed vegetables. Then, add the cream of mushroom soup and chicken broth. Mix well until all items are coated. This step ensures that every bite is creamy and full of flavor. Next, add the garlic powder, onion powder, salt, and pepper. Stir again to blend these spices into the mixture. This will enhance the taste of your casserole. Transfer the mixture into your greased baking dish. Spread it out evenly to ensure even cooking. Sprinkle the shredded cheddar cheese on top. This will give a nice cheesy crust when baked. In a small bowl, mix the panko breadcrumbs with a bit of olive oil. This makes them crispy when baked. Sprinkle the breadcrumb mixture evenly over the cheese layer. Cover the baking dish with aluminum foil. Bake in your preheated oven for 25 minutes. After that, remove the foil and bake for another 15-20 minutes. Keep an eye on it. The top should be golden and bubbly. Once it is done, let it cool for a few minutes. This helps the flavors settle. Garnish with fresh parsley for a pop of color. Now you have a delightful chicken and rice casserole ready to serve! To make the best chicken for your casserole, start with cooked chicken. You can use rotisserie chicken for ease. If you prefer, boil or bake chicken breasts. Ensure the chicken is fully cooked to avoid any health risks. Shred the chicken into small pieces for even mixing. This helps each bite be tasty and tender. For a creamy casserole, use cream of mushroom soup. This soup adds great flavor and texture. Mix in chicken broth to thin the soup slightly. You can also add sour cream or cream cheese for extra creaminess. Stir your mixture well to combine all the ingredients smoothly. This ensures a rich, decadent dish that melts in your mouth. Oven temperatures can vary. Always check your casserole as it bakes. If your oven runs hot, reduce the baking time. For a cooler oven, you might need to bake longer. Cover the dish with foil for the first half of baking. This keeps the moisture in. Remove the foil to let the top brown and crisp up. Checking the casserole often will help you get the perfect bake. {{image_2}} You can easily make this dish vegetarian. Swap the chicken for cooked lentils or chickpeas. Use vegetable broth instead of chicken broth. You can add diced tofu for extra protein. This keeps the dish hearty and filling. Don't forget to add more veggies, like bell peppers or spinach, for color and taste. If you want a different protein, consider turkey or ham. Both pair well with the rice and cheese. For seafood lovers, shrimp works great too. Just cook them briefly before mixing them into the casserole. These options give you fun ways to change the flavors while keeping the dish comforting. Spice up your casserole with different seasonings. Try adding cumin or paprika for a warm kick. You can also swap the cream of mushroom soup for cream of chicken or a homemade version. For a cheesy twist, mix in different cheeses like mozzarella or pepper jack. Experimenting with flavors can make this classic dish feel new each time you make it. For the full recipe, check below. Storing leftover casserole is easy. First, let it cool to room temperature. Then, transfer it to an airtight container. You can also use plastic wrap. Make sure to seal it tightly. This keeps the dish fresh. Store it in the fridge for up to four days. When you want to reheat, just take it out of the fridge. Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat the oven to 350°F (175°C). Bake for about 20-25 minutes. Check if it's hot all the way through. You can also use a microwave, but the oven gives the best results. Freezing is a great way to save leftovers. Cut the casserole into serving-sized pieces. Wrap each piece in plastic wrap. Then place them in a freezer bag. This helps avoid freezer burn. You can freeze it for up to three months. To reheat, let it thaw overnight in the fridge. Then follow the reheating instructions. This dish stays tasty even after freezing. Enjoy your Chicken and Rice Casserole Bake again with ease! For the full recipe, check the earlier section. Yes, you can. Prepare the casserole as directed, but do not bake it. Cover it tightly and store it in the fridge. You can bake it the next day. This makes dinner easy and quick. I recommend using cooked white rice. It gives a soft texture and blends well with the sauce. You can also use jasmine rice for a fragrant twist. Yes, but it will change the cooking time. Brown rice takes longer to cook. If you use it, cook the rice first before mixing it in. It adds a nutty flavor and more nutrients. Use gluten-free cream of mushroom soup and check the chicken broth label. You can swap panko breadcrumbs for gluten-free ones. This way, everyone can enjoy this tasty dish. This casserole pairs well with fresh salad or steamed veggies. You can also serve it with crusty bread or garlic bread. These sides add color and flavor to your meal. For the full recipe, check the above section. You learned how to make a tasty Chicken and Rice Casserole Bake. We covered main and optional ingredients and how to prep and cook them. I shared tips for creamy results and cooking times. You can try different variations, store leftovers, and reheat them easily. Remember, this dish is flexible and fun! Play with flavors and ingredients to make it your own. Enjoy making a comforting meal that everyone will love.

Chicken and Rice Casserole Bake

Discover the ultimate comfort food with this Cheesy Chicken & Rice Casserole Bake! This easy recipe combines tender chicken, creamy mushroom soup, and fluffy rice, topped with melted cheddar and crispy panko. Perfect for a cozy family dinner, it’s simple to make and packed with flavor. Ready in just 60 minutes, it’s a go-to meal for busy weeknights. Click through to get the full recipe and enjoy a delicious home-cooked dish tonight!
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Ingredients
  

2 cups cooked white rice

2 cups cooked chicken, shredded (can use rotisserie chicken)

1 cup frozen mixed vegetables (peas, carrots, corn)

1 can (10.5 oz) cream of mushroom soup

1 cup chicken broth

1 cup shredded cheddar cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 teaspoon olive oil

1/2 cup panko breadcrumbs

Fresh parsley, for garnish

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil.

    In a large mixing bowl, combine the cooked rice, shredded chicken, frozen mixed vegetables, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated.

      Transfer the mixture into the greased baking dish, spreading it out evenly.

        Sprinkle the shredded cheddar cheese on top of the chicken and rice mixture.

          In a separate bowl, combine the panko breadcrumbs with a bit of olive oil and mix well. Sprinkle the breadcrumb mixture evenly over the cheese.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

              Once done, allow to cool for a few minutes before serving. Garnish with fresh parsley for a burst of color and flavor.

                Prep Time: 15 min | Total Time: 60 min | Servings: 6