Creamy Chicken and Rice Casserole
Servings 6 -8 servings
Calories 545kcal
Equipment
Ingredients
- 3 cups cooked shredded chicken
- 2 cups frozen mixed vegetables I used 1 1/2 cups peas/carrots and 1/2 cup corn
- 2 cups uncooked Minute Rice
- 1 10 3/4 oz can cream of chicken soup
- 2 ½ cups milk recommend at least 2 %
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground pepper
- 3 cups shredded Colby Jack cheese divided
- 1 Tbsp fresh chopped parsley optional for serving
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
- Place the mixed vegetables in a colander or strainer and run it under warm water until the veggies are no longer frozen.
- In a mixing bowl, combine shredded cooked chicken, thawed mixed vegetables, Minute Rice, cream of chicken soup, milk, and all the spices.
- Add in 1½ cups of shredded cheese and fold to combine.
- Transfer to the prepared baking dish and spread out evenly in the pan. Sprinkle on remaining 1½ cups of cheese.
- Bake at 350 degrees uncovered for 30 to 35 minutes, or until rice is tender. Remove and garnish with chopped fresh parsley. Serves 6-8.
Nutrition
Serving: 1 serving | Calories: 545kcal | Carbohydrates: 29g | Protein: 40g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 127mg | Sodium: 716mg | Potassium: 547mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3993IU | Vitamin C: 8mg | Calcium: 615mg | Iron: 3mg