This quick and easy chicken and rice casserole is loaded with melty cheese, frozen veggies, and rotisserie or canned chicken, topped with a simple chicken gravy sauce. Perfect for a family dinner in under an hour!
Table of Contents
Ingredients Required
A list of all the ingredients needed for this delicious casserole:
- 1 cup white rice, uncooked
- 2 cups water
- 1 teaspoon chicken bouillon
- 2 cups frozen mixed veggies
- 2 cups chopped cooked chicken (canned or rotisserie)
- 2 cups shredded cheese
- 1 cup milk
- 1 (10.5 oz) can condensed chicken soup
- 1 package (0.87 oz) chicken gravy mix
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon onion powder
- 1 cup shredded cheese for topping
How to cook Vegetable Loaded Chicken And Rice Casserole?
Follow these simple steps to prepare the casserole:
Step 1:
In a pot combine uncooked rice, water, and chicken bouillon. Cook according to package directions, about 20 minutes at a simmer covered.
Step 2:
Meanwhile, in a mixing bowl combine frozen veggies, chicken, and shredded cheese. Set aside.
Step 3:
In a small bowl or measuring cup combine milk, condensed cream of chicken soup, gravy mix, salt, pepper, and onion powder.
Step 4:
Pour the milk gravy mixture into the bowl of chicken, frozen veggies, and shredded cheese.
Step 5:
Once the rice is done, pour it hot right into the bowl of chicken and veggies and mix it all together.
Step 6:
Preheat the oven to 350°F and prepare a 9×13 inch baking dish with baking spray.
Step 7:
Spread the mixture into the baking dish. Sprinkle 1 to 1.5 cups of shredded cheese on top of the chicken rice casserole.
Step 8:
Bake for 30 minutes until bubbly and heated through. Serve hot. Enjoy!
Related FAQs
What to add to chicken and rice for flavor?
Adding a little more salt, garlic powder, and onion powder can enhance the flavor.
What goes with chicken and rice?
Fresh veggies like sliced cucumbers, carrots, or a green salad are great sides.
Is chicken and rice a healthy option?
Yes, it provides protein, fiber, and nutrients from the vegetables.
Pro Tips
- Make the rice up to 3 days ahead for quicker prep.
- Double the recipe and freeze one for an easy dinner later.
- For more flavor, add garlic powder and extra salt.
