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Hey there, friends!
Looking for a comforting dish that’s quick to whip up? I’ve got just the thing for you!
Today, I’m sharing my delicious rice casserole with cream of chicken soup.
It’s warm, creamy, and packed with flavor. Perfect for those busy nights!
Trust me, your taste buds will thank you! Let’s dive into this cozy recipe!
Suggestions for Ingredient Substitution
Condensed cream of chicken soup can be replaced with a homemade white sauce or béchamel for a healthier, less processed option. Combine 2 cups of milk with 1/4 cup flour and 1/4 cup butter, cooking until thickened. This substitution reduces sodium and preservatives while maintaining a creamy base. Instant rice can be swapped with regular long-grain rice or cauliflower rice for a lower-carb alternative. If using regular rice, increase cooking time and liquid accordingly. Cauliflower rice will reduce carbohydrates and increase vegetable content. Cheddar cheese can be substituted with a dairy-free alternative like nutritional yeast or cashew cheese for those avoiding dairy. Use about 1/4 cup nutritional yeast or 2 cups cashew cheese, adjusting to taste. These options provide a savory, cheese-like flavor while accommodating vegan or lactose-free diets.
| Preparation Time | 10-15 minutes |
| Cooking Time | 55-60 minutes |
| Total Time | 65-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 100-120 g
- Fat: 120-140 g
- Carbohydrates: 150-170 g
Ingredients
- Three 10.5-ounce cans of condensed cream of chicken soup
- 1 cup chicken stock
- 2 cups uncooked instant rice
- 2 cups shredded or chopped cooked chicken (such as rotisserie)
- 2 cups frozen vegetable blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon italian herbs
- Pepper, to taste
- 1/2 cup chopped green onions
- 3 cups cheddar cheese, grated (reserve some for topping)
Step 1: Preheat Oven and Prepare Soup Mixture
Begin by preheating your oven to 375°F (190°C) and move the oven rack to the middle position for even cooking.
In a bowl, mix together the cream of chicken soup and chicken broth until well combined.
This will serve as the liquid base for the casserole.
Step 2: Prepare the Casserole Dish and Ingredients
Grease a 9×13 casserole dish with Pam cooking spray or your preferred cooking spray to prevent sticking.
In the prepared casserole dish, add the rice, chicken, veggies, garlic powder, onion powder, Italian seasoning, pepper, scallions, and one cup of the cheddar cheese.
This combination will form the hearty bed of your casserole.
Step 3: Combine and Layer Ingredients
Pour the soup and broth mixture over the ingredients in the casserole dish.
Toss everything together until well coated, then spread the mixture into an even layer.
Ensuring all ingredients are evenly distributed will help the casserole bake uniformly.
Step 4: Initial Baking
Cover the casserole dish tightly with foil or the lid it came with, which is crucial for the rice to cook properly.
Place the covered dish in the preheated oven and bake for 45 minutes.
This initial baking will allow the flavors to meld and the rice to start cooking.
Step 5: Add Cheese and Final Baking
After 45 minutes, take the casserole dish out of the oven and carefully remove the foil.
Top the casserole with the remaining cheddar cheese, then return it to the oven.
Bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is soft and creamy.
This step will finish cooking and add a delicious cheesy topping.
Step 6: Serve and Enjoy
Once the casserole is done baking, remove it from the oven and let it cool slightly before serving.
Enjoy your warm, creamy chicken and rice casserole as a comforting and hearty meal!
