Simple Rotisserie Chicken and Rice Casserole
A delightful, easy-to-make chicken and rice casserole that brings comfort and flavor to the table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 2 cups cooked rice
- 1 cup cream of chicken soup
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/2 cup milk
- 1 cup frozen mixed vegetables (optional)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, cooked rice, cream of chicken soup, and milk in a large mixing bowl.
- Add half of your shredded cheese, frozen vegetables, garlic powder, onion powder, salt, and pepper. Mix until combined.
- Pour the mixture into a greased baking dish.
- Sprinkle the remaining cheese over the top.
- Bake for 25-30 minutes until bubbling and golden brown.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can also be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg