Description
A nostalgic comfort dish combining tender chicken and fluffy rice in a creamy, savory sauce. Perfect for family dinners or quick weeknight meals, this hearty casserole adapts well to preferences with customizable seasonings.
Ingredients
4 cups cooked chicken, shredded or diced
2 cups uncooked long-grain white rice
4 cups low-sodium chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup frozen peas and carrots
1 can cream of mushroom soup or cream of celery soup
1 tsp salt
1/2 tsp ground pepper
Instructions
Preheat oven to 350°F (180°C)
Sauté onion and garlic in butter until tender
Stir in rice, cooked chicken, frozen peas and carrots, broth, and cream of mushroom/celery soup
Season with salt and pepper
Transfer mixture to a greased 9×13-inch baking dish
Cover and bake for 40-50 minutes until rice is tender and top is golden brown
Notes
Rotisserie chicken or leftover cooked chicken works best
Use canned or homemade low-sodium chicken broth for convenience
Substitute cream of celery soup for added depth
Let rest 10 minutes before serving for cleaner slices
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 50
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 4000mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg