Ingredients
Scale
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
- 2 cups uncooked Minute Rice
- 2 cups cooked chicken (shredded or chopped)
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper to taste
- 1/2 cup chopped scallions
- 3 cups grated cheddar cheese (divided)
Instructions
- Preheat your oven to 375°F and move the rack to the middle position.
- Stir together the cream of chicken soup and chicken broth in a bowl until combined.
- Grease a 9×13 casserole dish.
- Add the rice, chicken, veggies, garlic powder, onion powder, Italian seasoning, pepper, scallions, and 1 cup of the cheddar to the casserole dish.
- Pour the soup/broth mixture into the dish and toss until everything is coated. Smooth into an even layer.
- Cover the dish tightly with foil or a lid.
- Bake for 45 minutes.
- Remove from the oven, carefully take off the foil, and top with the remaining cheese.
- Return to the oven and bake uncovered for another 10-15 minutes, or until the cheese is melted and the rice is soft and creamy.
Notes
- Use rotisserie chicken for a quick and easy option.
- Ensure the casserole is tightly covered while baking to cook the rice properly.
- Customize with your favorite vegetables or cheese varieties.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg