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For this tasty dish, you need a few main ingredients: - 2 cups cooked white rice - 1 lb boneless, skinless chicken breasts, diced - 1 can (10.5 oz) cream of mushroom soup - 1 cup shredded cheddar cheese - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1/2 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy base. The chicken adds protein, while the rice keeps it filling. The cheese gives a nice, gooey texture that everyone loves. You can make this dish even better with some optional add-ins. Try these: - 1/2 cup diced bell peppers for crunch - 1/4 cup sour cream for extra creaminess - 1 teaspoon smoked paprika for a hint of spice - 1/2 cup cooked bacon for a smoky flavor These add-ins can change the taste and make it your own. Feel free to mix and match! To create this easy casserole, gather these tools: - Large skillet for cooking chicken - Large mixing bowl for combining ingredients - 9x13-inch casserole dish for baking - Aluminum foil to cover the dish Having the right tools makes cooking easier. These items help you prepare and bake your casserole perfectly. For the full recipe, check out Cheesy Chicken Rice Delight. To start, gather all your ingredients. You will need: - 2 cups cooked white rice - 1 lb boneless, skinless chicken breasts, diced - 1 can (10.5 oz) cream of mushroom soup - 1 cup shredded cheddar cheese - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1/2 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) Next, preheat your oven to 350°F (175°C). This step helps cook the casserole evenly. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook it for about 5-7 minutes. Make sure the chicken is no longer pink. Sprinkle in garlic powder, onion powder, salt, and pepper for flavor. In a separate large bowl, mix the cooked rice, cream of mushroom soup, shredded cheddar cheese, and frozen mixed vegetables. Pour in the chicken broth. Stir until everything blends well. Add the cooked chicken from the skillet into this rice mixture. Gently stir again to ensure all ingredients are mixed evenly. Now, grease a 9x13-inch casserole dish. Transfer the mixture into the dish, spreading it out evenly. Cover the dish with aluminum foil to keep moisture in. Bake for 25 minutes. After that, remove the foil and let it bake for another 10-15 minutes. The top should turn golden and bubbly. Once it's done, let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your easy chicken and rice casserole! This recipe is a simple and tasty meal for any night. You can find the full recipe above. To get the best texture in your casserole, use cooked rice. Fresh rice can become mushy. Mix in your cooked chicken gently. This way, you keep the chicken pieces intact. When you bake, cover the dish with foil first. This step keeps moisture inside. Remove the foil later to crisp the top. You want it golden and bubbly. Seasoning makes a big difference. Garlic powder and onion powder are great basics. You can add more herbs like thyme or rosemary for depth. A pinch of paprika can bring warmth. If you like heat, sprinkle in some cayenne. Always taste your mix before baking. Adjust seasoning to your liking for a richer flavor. You can make this casserole ahead of time. Prepare it and store it in the fridge for a day. If you want to freeze it, let it cool first. Cover it tightly with foil or plastic wrap. It can last in the freezer for three months. When ready, thaw it overnight in the fridge. Bake it as per the full recipe instructions. Enjoy your hassle-free meal! {{image_2}} You can make this dish lighter. Use brown rice instead of white rice. Brown rice is whole grain and has more fiber. Try low-fat cheese in place of regular cheese. You can also use low-sodium broth. This keeps the flavor but cuts down on salt. For a vegetarian twist, leave out the chicken. Use firm tofu or tempeh instead. Both options soak up flavors well. You can replace cream of mushroom soup with a homemade cashew cream. Blend soaked cashews with water and season to taste. For vegans, ensure your cheese is dairy-free. Experiment with spices to change the taste. Add paprika for a smoky flavor. Try Italian herbs like basil and oregano for a fresh kick. If you like heat, sprinkle in some cayenne pepper or red pepper flakes. You can also mix in different veggies. Bell peppers, mushrooms, or spinach work great for added color and nutrition. Check out the Full Recipe for more ideas! After you enjoy your Easy Chicken and Rice Casserole, store leftovers right away. Use an airtight container. Let it cool to room temperature before sealing. This helps keep it fresh longer. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, take care to heat evenly. You can use an oven or a microwave. If using the oven, set it to 350°F (175°C). Cover the casserole with foil to prevent it from drying out. Bake for about 20 minutes or until hot. If using a microwave, heat in 1-minute intervals. Stir between intervals for even heating. The shelf life of your chicken and rice casserole depends on how you store it. In the fridge, it lasts about three days. In the freezer, it can stay good for up to three months. When ready to eat, make sure to check for any off smells or changes in texture. For best taste, enjoy it sooner rather than later. Yes, you can use brown rice. Brown rice adds a nutty taste and extra fiber. However, it takes longer to cook. I suggest cooking it first before mixing it with the other ingredients. This will help ensure that the casserole turns out well. If you want a different flavor, you can use cream of chicken soup or a homemade white sauce. You can also use sour cream or yogurt for a tangy twist. Each option gives a unique taste while still keeping the dish creamy. To make this casserole gluten-free, choose a gluten-free cream of mushroom soup. You can find many brands that offer this. Also, make sure your chicken broth is gluten-free. This way, you can enjoy the dish without worry. Cook the chicken in the skillet until it is no longer pink. This usually takes about 5-7 minutes. Use a meat thermometer to check the inside temperature. It should reach 165°F (75°C) for safe eating. You can serve a fresh salad or steamed veggies on the side. Roasted broccoli or green beans also make great pairings. These options balance the creamy casserole and add more nutrients to your meal. For more ideas, check out the Full Recipe. In this article, we covered how to make a tasty chicken and rice casserole. We explored essential ingredients, preparation steps, and cooking tips. You learned about variations for diet needs and how to store leftovers properly. This dish is simple, flexible, and great for families. Try new flavors and enjoy making it your own! Your kitchen will soon fill with wonderful smells. Happy cooking!

Easy Chicken and Rice Casserole

Indulge in the comforting flavors of Cheesy Chicken Rice Delight! This easy recipe combines tender chicken, creamy mushroom soup, and melty cheddar cheese baked to perfection. Perfect for family dinners or meal prep, it's a delicious one-pan wonder that will satisfy everyone. Ready in just 50 minutes, this dish is both quick and flavorful. Click through to explore the full recipe and treat yourself to a hearty meal tonight!
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Ingredients
  

2 cups cooked white rice

1 lb boneless, skinless chicken breasts, diced

1 can (10.5 oz) cream of mushroom soup

1 cup shredded cheddar cheese

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

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Season with garlic powder, onion powder, salt, and pepper.

      In a large bowl, combine the cooked rice, cream of mushroom soup, shredded cheddar cheese, mixed vegetables, and chicken broth. Mix until well combined.

        Add the cooked chicken to the rice mixture and stir until everything is evenly distributed.

          Transfer the mixture into a greased 9x13-inch casserole dish, spreading it out evenly.

            Cover the dish with aluminum foil and bake for 25 minutes.

              Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

                Once done, let it cool for a few minutes before serving. Garnish with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6