Chicken Rice And Vegetable Casserole
Ingredients
- 2 cups cooked white or brown rice
- 2 cups cooked and shredded chicken breast
- 2 cups mixed vegetables e.g., carrots, peas, green beans, and corn
- 1 cup shredded cheddar cheese
- 1 can 10.5 ounces condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs optional
- 2 tablespoons melted butter optional
- Fresh parsley chopped (optional, for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non stick cooking spray.
2. Prepare the Casserole Mixture:
- In a large mixing bowl, combine cooked rice, shredded chicken, mixed vegetables, cheddar cheese, cream of chicken soup, milk, sour cream, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Assemble the Casserole:
- Transfer the mixture into the prepared baking dish and spread it evenly.
4. Add Optional Topping:
- If using, mix panko breadcrumbs with melted butter in a small bowl. Sprinkle the breadcrumb mixture evenly over the casserole.
5. Bake:
- Bake the casserole for 25-30 minutes or until it is hot and bubbly and the topping (if used) is golden brown.
6. Serve:
- Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley and serve warm.
Notes
- Vegetable Options: Use fresh, frozen, or canned vegetables. If using frozen, thaw and drain excess water.
- Cheese Variation: Substitute cheddar with mozzarella, Monterey Jack, or a blend of cheeses for a different flavor.
- Make Ahead Tip: Assemble the casserole in advance and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
