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- 2 cups cooked white rice - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables - 1 can (10.5 oz) cream of mushroom soup - 1 cup chicken broth The base of this dish is simple. I love using cooked white rice and shredded chicken. You can easily use rotisserie chicken for great flavor and ease. The frozen mixed vegetables add color and nutrition. Cream of mushroom soup binds everything together, making it creamy and rich. Chicken broth enhances the savory taste. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 cup shredded cheddar cheese - 1/2 cup panko breadcrumbs Seasonings are key to flavor. Garlic powder and onion powder bring warmth and depth. I always add plenty of shredded cheddar cheese on top for that melty goodness. Panko breadcrumbs add a crunch that contrasts with the creamy base. It really elevates the dish. - 1 teaspoon olive oil (for greasing) - Fresh parsley, finely chopped, for garnish You need olive oil to grease your baking dish. This step prevents sticking and makes serving easier. Fresh parsley adds color and a burst of flavor when you sprinkle it on top. It makes the dish visually appealing and fresh. For the full recipe, check the details above on how to combine these ingredients into a delicious meal. - Setting the Temperature: First, set your oven to 350°F (175°C). This is the perfect temperature for baking. - Preparing Baking Dish: Grab a 9x13-inch baking dish. Lightly grease it with olive oil. This step keeps the food from sticking. - Combining Base Ingredients: In a large bowl, mix the cooked rice, shredded chicken, and frozen mixed veggies. This will be the base of your casserole. - Seasoning the Mixture: Pour in the cream of mushroom soup and chicken broth. Add garlic powder, onion powder, salt, and pepper. Fold everything gently until well combined. - Transfer to the Dish: Pour the mixture into the greased baking dish. Spread it out evenly for even cooking. - Adding Cheese and Breadcrumbs: Sprinkle shredded cheddar cheese on top. Coat it well. In a small bowl, mix panko breadcrumbs with a bit of olive oil. Evenly sprinkle this on top for a crunchy finish. - Resting Time: After baking, let the casserole cool for 5-10 minutes. This helps the layers set. - Garnishing: Before serving, sprinkle fresh parsley over the top for color and flavor. Enjoy your tasty Chicken and Rice Casserole Bake! For a full recipe, check out the Full Recipe section. To make your casserole great, focus on even cooking. Spread your mixture flat in the dish. This helps all parts cook at the same rate. Cover the dish with foil for the first part of the bake. It traps steam and keeps the chicken moist. Remove the foil later for a golden top. Using rotisserie chicken saves time and adds flavor. Just shred it and mix it in. If you don’t have rotisserie chicken, fresh breast or thighs work well too. Cook the chicken first, then shred it. This gives you juicy meat in the dish. Try other seasonings to make your casserole pop. Herbs like thyme and rosemary add a nice touch. You can also use paprika for a bit of warmth. If you want a kick, add some cayenne pepper. Just a pinch will do! There are many ways to make this dish your own. {{image_4}} You can make this dish even better with extra veggies. Here are some great choices: - Broccoli - Bell peppers - Spinach - Zucchini Fresh veggies add crunch and color. If you don't have fresh ones, you can use frozen. They cook well and save time. Just toss them in the mix. Want to switch up the protein? You have options! You can use turkey or beef instead of chicken. Ground turkey works well, and it is lean. For beef, try shredded or ground beef. If you prefer plant-based options, use chickpeas or lentils. These add protein and fiber. You can also use plant-based meat substitutes. They give you that hearty feel without the meat. Cheese makes everything better! Besides cheddar, you can try different cheese options. Here are some ideas: - Monterey Jack - Pepper Jack - Swiss cheese These cheeses melt beautifully and add unique flavors. If you're looking for vegan cheese, there are plenty of alternatives. Many brands offer plant-based shredded cheese. Look for nut-based or soy-based options. They melt well and taste great in this casserole. Feel free to get creative! Mix and match ingredients. Each variation can lead to a new favorite dish. Just stick to the base recipe for the best results. You can check the Full Recipe to guide you through the process. Enjoy! After you enjoy your Chicken and Rice Casserole Bake, cool it down before putting it away. Letting it cool helps keep the texture right. Once it's cool, transfer the leftovers into airtight containers. This keeps your casserole fresh and tasty for later meals. If you want to save some casserole for another day, freezing is a great option. To freeze, first let the casserole cool completely. Then, cut it into portions and wrap each one in plastic wrap. Place the wrapped portions into a freezer bag. When you’re ready to eat, take out a portion and let it thaw in the fridge overnight. To reheat your casserole, the best method is to use the oven. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20 minutes or until warm. This keeps the casserole moist. If you use a microwave, heat in short bursts. Stir occasionally to avoid hot spots. Yes, you can prepare this dish in advance. I often mix everything together the night before. Store the unbaked dish in the fridge. This keeps all the flavors fresh. - Preparation Timeline: Aim to prepare it no more than 24 hours ahead. This keeps your ingredients tasty and safe. - How to Store Before Baking: Cover the baking dish tightly with plastic wrap or foil. This prevents air from drying out your casserole. If you don’t have cream of mushroom soup, don’t worry! There are great alternatives. You can use cream of chicken soup or a similar cream soup. - Alternative Cream Soups: Look for cream of celery soup or cream of broccoli soup. Both work well in this recipe. - Homemade Substitute Recipes: You can make your own! Mix 1 cup of milk, 2 tablespoons of flour, and some seasonings. Heat until thick and creamy. Yes, this recipe fits well in a slow cooker. Cooking it this way gives you a different flavor. - Slow Cooker Instructions: Combine all the ingredients as normal. Pour them into your slow cooker. Cover and cook on low for about 4-6 hours. - Adjusting Cooking Time and Ingredients: You may need to add a little extra broth. This helps keep it moist during slow cooking. Check for doneness and adjust as needed. For the full recipe, you can find it above. Enjoy your cooking! This blog post covered a tasty Chicken and Rice Casserole recipe. We explored key ingredients like chicken, rice, and mixed veggies. Seasonings like garlic powder and cheddar cheese added flavor. I provided step-by-step instructions to make the baking easy. You learned tips to perfect your dish, including storage advice for leftovers. You can also try variations with different proteins and cheeses. In conclusion, this casserole is simple and fun to make. It's perfect for any meal, so don't hesitate to try it!

Chicken and Rice Casserole Bake

Savor the goodness of this Cheesy Chicken & Rice Casserole Bake, a comforting dish that's perfect for family dinners! Packed with tender chicken, creamy mushroom soup, and topped with melty cheddar and crunchy breadcrumbs, it's so easy to make. In just an hour, you can whip up this delicious casserole that everyone will love. Click through for the full recipe and enjoy a hearty meal tonight!
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Ingredients
  

2 cups cooked white rice

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup frozen mixed vegetables (such as peas, carrots, and 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 (for greasing)

1/2 cup panko breadcrumbs

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by lightly greasing it with olive oil. This helps prevent sticking.

    Mix the Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, and frozen mixed vegetables. Pour in the cream of mushroom soup and chicken broth. Add the garlic powder, onion powder, salt, and pepper. Using a spatula, gently fold everything together until all ingredients are well combined and evenly coated.

      Transfer to Baking Dish: Pour the mixture into the greased baking dish, spreading it out evenly to ensure even cooking.

        Cheese Layer: Generously sprinkle the shredded cheddar cheese over the top of the chicken and rice mixture, ensuring coverage so every bite is cheesy!

          Prepare Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil. Mix until the breadcrumbs are lightly coated. Evenly sprinkle this mixture on top of the cheese layer for an added crunch.

            Bake the Casserole: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

              Cool and Garnish: Once baked, take the casserole out of the oven and let it cool for about 5-10 minutes. This rest time helps the layers set. Before serving, sprinkle chopped fresh parsley over the top for a refreshing pop of color and flavor.

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

                  - Serving Suggestions: Serve warm, accompanied by a simple green salad or some crusty bread to complement the richness of the casserole. Enjoy!