Dump & Bake Creamy Rice & Chicken
A quick and easy creamy chicken and rice casserole that embodies comfort food, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- 1/2 cup frozen peas (optional)
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, half of the cheese, and season with salt and pepper.
- Mix everything together until well combined.
- Top with remaining cheese.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes.
- Serve hot and enjoy.
Notes
Use leftover rotisserie chicken for a quicker prep. Feel free to add veggies like broccoli or carrots.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 790mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://doughgirlbylea.com/creamy-rice-and-chicken-bake/