Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole
Ingredients
For the Casserole
- 1 tablespoon butter, for greasing dish
- 1 1/2 pounds chicken tenderloins, cut into 1-inch pieces
- 1 1/2 cups uncooked long-grain white rice, rinsed
- 1 cream of chicken soup, 10.5 ounce can
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas and carrots blend
- 1 1/2 cups shredded sharp cheddar cheese, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch (or similar sized) casserole dish with 1 tablespoon of butter.
⏱️ 2 min•🌡️ 375
- 2
In a large mixing bowl, combine the cut chicken tenderloins, rinsed uncooked long-grain white rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper. Stir well to ensure all ingredients are thoroughly mixed.
⏱️ 8 min
- 3
Add the frozen peas and carrots blend and 1 cup of the shredded sharp cheddar cheese to the mixture. Stir gently until just combined.
⏱️ 2 min
- 4
Pour the entire mixture into the prepared casserole dish, spreading it evenly.
⏱️ 1 min
- 5
Cover the casserole dish tightly with aluminum foil. Bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 6
Remove the casserole from the oven and carefully take off the foil. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top. Return to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender, the chicken is cooked through, and the cheese is melted and lightly golden brown.
⏱️ 15 min•🌡️ 375
- 7
Once baked, remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the liquids to set and the casserole to cool slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Rice Casserole
Ingredients
For the Casserole
- 1 tablespoon butter, for greasing dish
- 1 1/2 pounds chicken tenderloins, cut into 1-inch pieces
- 1 1/2 cups uncooked long-grain white rice, rinsed
- 1 cream of chicken soup, 10.5 ounce can
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas and carrots blend
- 1 1/2 cups shredded sharp cheddar cheese, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch (or similar sized) casserole dish with 1 tablespoon of butter.
⏱️ 2 min•🌡️ 375 - 2
In a large mixing bowl, combine the cut chicken tenderloins, rinsed uncooked long-grain white rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper. Stir well to ensure all ingredients are thoroughly mixed.
⏱️ 8 min - 3
Add the frozen peas and carrots blend and 1 cup of the shredded sharp cheddar cheese to the mixture. Stir gently until just combined.
⏱️ 2 min - 4
Pour the entire mixture into the prepared casserole dish, spreading it evenly.
⏱️ 1 min - 5
Cover the casserole dish tightly with aluminum foil. Bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 6
Remove the casserole from the oven and carefully take off the foil. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top. Return to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender, the chicken is cooked through, and the cheese is melted and lightly golden brown.
⏱️ 15 min•🌡️ 375 - 7
Once baked, remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the liquids to set and the casserole to cool slightly.
⏱️ 5 min