Baked Chicken and Rice Casserole (Using Pre-Cooked Chicken)
Ingredients
- 2 to 3 cups cooked chicken chopped or shredded
- 1 cup uncooked long grain white rice
- 2 1/4 cups chicken broth or 1 can cream of chicken/mushroom soup + 1 1/4 cups broth for creamy version
- 1 small onion chopped (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
- 1 –2 cups frozen mixed vegetables or broccoli optional
- 1 cup shredded cheese for topping (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a 9x13 inch baking dish, mix together:
- Uncooked rice
- Chicken broth (or soup + broth mix)
- Spices, onion, and optional vegetables
- Stir in the cooked chicken evenly.
- Cover the dish tightly with foil.
- Bake for 50–60 minutes, or until the rice is tender and liquid is absorbed.
- If using cheese, uncover in the last 10 minutes, sprinkle on top, and let it melt.
- Let rest 5–10 minutes before serving.