👨🍳 Preparation:
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine uncooked rice, chicken broth, milk, cream soup, garlic powder, onion, vegetables, and half the cheddar cheese.
Fold in shredded chicken and season with salt and pepper.
Pour the mixture into a greased 9×13-inch baking dish.
Sprinkle the remaining cheddar cheese on top and cover tightly with foil.
Bake for 45 minutes. Uncover and sprinkle parmesan if using. Bake for an additional 10-15 minutes until cheese is bubbly and rice is tender.
Let rest for 5 minutes before garnishing with parsley and serving.
🥡 Serving and Storage Tips:
Serve hot with a simple green salad or crusty bread.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
To freeze: Allow the casserole to cool completely. Wrap in foil and store in a freezer-safe container for up to 2 months. Reheat from frozen at 375°F for 45-50 minutes, or thaw overnight and heat for 20-25 minutes.
Variations (10 Additional Ideas):
Taco Casserole: Swap chicken for ground beef, add taco seasoning, black beans, corn, and top with crushed tortilla chips.
Broccoli & Cheese Casserole: Use cooked broccoli florets instead of chicken for a vegetarian version.
Tuna Noodle Bake: Mix cooked egg noodles, canned tuna, peas, and cream of celery soup.
Baked Ziti Casserole: Combine cooked ziti pasta with marinara sauce, ground beef, and mozzarella.
Shepherd’s Pie Casserole: Use ground meat base, mixed veggies, and top with creamy mashed potatoes.
BBQ Chicken Casserole: Add barbecue sauce, red onion, and cheddar for a smoky twist.
Buffalo Chicken Casserole: Toss chicken in buffalo sauce, stir in ranch dressing, and sprinkle with blue cheese crumbles.
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