Description
A simple and comforting chicken and rice casserole perfect for easy weeknight dinners. This recipe uses Minute Rice for quick preparation and canned chicken for convenience.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/3 cup milk
- 1/4 cup chopped onion (optional)
- 1/4 teaspoon black pepper
- 1 1/2 cups uncooked Minute Rice
- 1 cup boiling water
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, cream of chicken soup, milk, chopped onion (if using), and black pepper. Mix well.
- Stir in the uncooked Minute Rice.
- Pour the boiling water over the mixture and stir until combined.
- Pour the mixture into a greased 8×8 inch baking dish.
- Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle with cheddar cheese (if using), and bake for another 5-10 minutes, or until bubbly and cheese is melted.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can use rotisserie chicken instead of canned chicken.
- Add a cup of frozen peas or mixed vegetables for extra nutrition and color.
- Top with crushed crackers or breadcrumbs before baking for a crispy topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg