Chicken and Rice Casserole
A creamy baked casserole of chicken, rice and vegetables, an easy make-ahead dinner suited to cold weather comfort food.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •baking dish
- •skillet
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 16 g
- carbs
- 35 g
- protein
- 26 g
- calories
- 390
Instructions
- 1
Preheat oven to 180°C and grease a baking dish.
- 2
Sauté onion in a little butter or oil until soft.
- 3
Combine chicken, rice, onion, soup, stock and mixed vegetables in the baking dish, and season with salt and pepper.
- 4
Stir well to combine evenly.
- 5
Sprinkle shredded cheese and breadcrumbs over the top.
- 6
Bake uncovered 35-40 minutes until bubbling and golden on top.
Chef's tips
Use leftover roast chicken to save time, and adjust the stock amount depending on how creamy you like the casserole.
Ingredient substitutions
- canned cream of mushroom soup → homemade béchamel sauce
- frozen mixed vegetables → any combination of diced carrot, peas and corn
Storage
Refrigerate up to 4 days in a covered dish.
Reheating
Reheat covered in the oven or microwave until heated through.
Common mistakes to avoid
- •Using unseasoned canned soup without adjusting salt
- •Baking uncovered too long, drying out the top before it browns properly
Serving suggestions
Cooked Chicken and Rice Casserole?
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