Ingredients
Scale
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
- 2 cups uncooked Minute Rice
- 2 cups cooked chicken (rotisserie), shredded/chopped
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper to taste
- 1/2 cup chopped scallions
- 3 cups grated cheddar, divided
Instructions
- Preheat your oven to 375°F and move the rack to the middle position.
- Stir the cream of chicken soup and chicken broth together in a bowl until combined.
- Grease a 9×13 casserole dish with cooking spray.
- Add rice, chicken, veggies, garlic powder, onion powder, Italian seasoning, pepper, scallions, and 1 cup cheddar to the dish.
- Pour the soup mixture over, toss to coat, and smooth into an even layer.
- Cover tightly with foil and bake for 45 minutes.
- Remove from oven, take off foil, top with remaining cheese, and bake uncovered for 10-15 minutes until melted and rice is tender.
Notes
- Use rotisserie chicken for convenience.
- Ensure the casserole is tightly covered during the first bake to cook the rice properly.
- Let it rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg