Chicken and Rice Casserole
A comforting and hearty casserole dish perfect for busy weeknights, packed with creamy flavors and nutritious ingredients.
Ingredients
Main Ingredients
- 1 cup uncooked long-grain rice
- 1 12-ounce can evaporated milk
- 1 10 3/4-ounce can condensed cream of mushroom soup
- 1 teaspoon salt
- 1 12-ounce package frozen mixed vegetables
- 4 cups cooked chicken, diced Use freshly cooked or leftover rotisserie chicken.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the uncooked rice, evaporated milk, cream of mushroom soup, and salt.
- Stir in the frozen mixed vegetables and the diced chicken until everything is well-mixed.
Baking
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake it in the oven for 30-40 minutes, or until it’s heated through and bubbly.
- Let the casserole stand for 10 minutes before serving.
Notes
Pairs well with a simple side salad or crusty bread. For added flavor, consider adding grated cheese before baking. Store leftovers in the fridge for 3-4 days or freeze for longer storage.