How This Casserole Won Over My Family (And My Apprehension Towards Leftover Chicken)
Let me just start with this: I wasn’t always a fan of casseroles. (There, I said it.) Something about tossing a bunch of stuff together and calling it dinner used to irk the perfectionist in me. But then, somewhere between my third failed attempt at roast chicken and a particularly grim Tuesday night, this Chicken Rice Casserole Recipe kind of strolled into my life—more like barged in, if I’m honest. And now? Total comfort food status.
I remember one time, my youngest declared he didn’t like chicken, right as I slid the pan into the oven. Of course, twenty minutes later, he’s picking every single last grain of rice from the dish. Kids, right?
Why I Keep Coming Back to This (and Why You’ll Probably Love It Too… Even If You Forget an Ingredient)
I make this whenever the fridge looks sad and there’s a lone onion rolling around in the crisper drawer. My family downright inhales it (unless I’ve experimented with, say, broccoli, in which case… slight mutiny). I love that it’s forgiving—one of those dishes where you can be like, “Oh, was that a tablespoon of garlic? Oops, guess it’s closer to two.” The best part is, the aroma somehow makes it smell like you worked way harder than you did. Truly a lifesaver on Mondays, or any day that feels like a Monday. And, if I’m honest, it’s saved me from takeout a few too many times!
What You Actually Need (And the Lazy Substitutions I Make On Tired Nights)
- 2 cups (maybe a handful more, won’t hurt) cooked chicken, shredded – Sometimes I use rotisserie; my gran swore by making your own, but let’s be real, supermarket chicken is fine.
- 1 cup uncooked white rice – I’ve subbed in brown rice before. Takes longer, but hey, fibre!
- 1 can (about 10oz) cream of mushroom soup – Or cream of chicken. Or some random condensed soup when you’re out of both. It’s all good.
- 1 1/2 cups chicken broth – Bouillon cubes dissolved in water works in a pinch (learnt that the hard way when I was out of the real stuff).
- 1 small onion, chopped (optional if onions make you cry like me)
- 1/2 cup frozen peas – Or skip ’em, or swap with chopped carrots or corn. I’ve emptied many a veggie bag into this thing.
- 1 cup shredded cheese – Cheddar is classic, but Monterey Jack, mozzarella, even parmesan if you wanna pretend to be fancy.
- A pat of butter or a drizzle of oil (just a little, so things taste less, you know, hospital cafeteria)
- Salt and black pepper, to taste – I sometimes add a whisper of smoked paprika too, but that’s totally optional.
So, Here’s How I Tackle This (Step By Stepish… But Not Too Fussy)
- First things first, preheat your oven to 180°C (or 350°F, give or take, my oven’s dial is a bit off and it’s survived). Grease a medium-ish baking dish, like 9×13 inches, or just about whatever you have. I’ve even used a deep cake tin before—looked odd, worked fine.
- Now, grab a big mixing bowl. Dump in the uncooked rice, soup, and chicken broth. Beat it together—yes, it’ll look gloopy, but trust me. This is where I usually sneak a taste (maybe not technically advised with canned soup, but oh well…)
- Mix in the chicken, onion (if using), peas, about half the cheese, and a smidge of salt and pepper. If it seems too thick, add a splash more broth. If it’s soupy… shrug, it’ll sort itself out in the oven.
- Pour everything into your prepared baking dish, smoothing the top with the back of a spoon. Sprinkle on the remaining cheese like you mean it, then dot with butter or drizzle your oil on top.
- Cover loosely with foil (unless you forgot to buy foil, in which case—use an upturned baking tray; it actually kinda works!)
- Bake for 35 minutes, then whip off the foil and bake another 10–15 until the cheese goes golden and you get those crispy edges everyone fights over. If you see some bubbles, that’s a good sign. And if it smells so good that you “accidentally” eat a forkful straight out of the dish, join the club.
- Let it rest about 5–10 minutes before digging in; otherwise, it’s hotter than a summer in Texas, and you will regret it.
Notes Straight From My Overcrowded Brain
- Sometimes the rice doesn’t cook all the way through if your oven’s having one of “those” days. Just cover again and give it another 10 minutes.
- Actually, I find brown rice takes about 15-20 minutes longer. Don’t get impatient—I did once, and ended up with a crunchy middle. Kinda embarrassing.
- Forgot to defrost the chicken? No worries. Dice it up small and it’ll cook in the casserole; just check it before serving.
Variations That (Usually) Work—And the One That… Eh, Didn’t
- Swapping out the cream of mushroom for cream of celery gives a fresher flavor (to me anyway!)
- Doubling the cheese makes it borderline decadent. Once, I added a big scoop of salsa instead of peas—turned into a Tex-Mex wild ride.
- I tried quinoa once. Wouldn’t recommend. Weird texture. Maybe it’s just me, but rice wins every time.
If You Don’t Have Every Kitchen Gizmo…
I know every recipe says you need a “casserole dish,” but honestly, I’ve baked this in a roasting pan, even a sturdy cake tin once when everything else was full—tasted the same. If you can’t find your cheese grater, tear up slices instead. Improvise, keep calm, maybe laugh a little at the mess.
Storing Leftovers (Like There Ever ARE Leftovers)
If by some small miracle you have leftovers (rare in my house, unless I sneak a portion into the fridge before anyone sees), just cover and stick it in the fridge. It’s totally fine for 2–3 days, and actually, I think it tastes even better on day two, the flavors get all cozy. Reheat in the microwave or oven until nice and steamy.
When It’s Time to Eat: My Two Cents on Serving
I serve this right out of the pan, usually with a tossed salad or steamed green beans (the kids push those aside, but I try). My brother adds a bit of hot sauce and says that’s the way to go. If you’re feeling playful, a sprinkle of fresh herbs like parsley on top looks lovely—but we’re not at a restaurant, so no worries if you skip it!
Pro Tips I Learned The Hard Way
- I once tried using pre-cooked rice thinking I was clever—ended up with mush (not the good kind). The uncooked rice really does need to cook in the sauce.
- Don’t rush the “let it rest” step at the end. Every time I’ve gotten greedy and dived in early, I ended up with a burned tongue (twice in one week, I’m nothing if not persistent…)
- Oh, and check for bones if you use leftovers. One time I didn’t—ouch, that was a chatty dinner.
Questions People Actually Ask Me (And My Not Always Perfect Answers)
- Can I freeze this? Sure thing! Cool it first, wrap well, and freeze up to a month. Reheat covered; might need a sprinkle of water to keep it from drying out.
- Does this work with turkey instead of chicken? Yup, especially after Thanksgiving. Or, on second thought, even rotisserie chicken straight from the shop saves so much faff.
- The rice turned out crunchy—what gives? Sometimes the oven runs cool or the foil wasn’t tight. Add a splash of broth, cover back up, and bake a little longer. Happens to the best of us!
- Which cheese is best? I say whatever’s on hand, but sharp cheddar gives the most punch. Once I used a random bag of pizza cheese… nobody noticed.
- Can I add mushrooms or peppers? Go for it! It’s like a fridge clean-out parade. (One warning: don’t make it too crowded or it’ll get watery.)
And there you have it—the casserole that might just convince you to keep canned soup on hand and never apologize for it. Any questions? Ping me, or just holler from your kitchen—who knows, maybe I’ll hear you.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup long grain white rice, uncooked
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9×13 inch casserole dish.
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2In a large mixing bowl, combine uncooked rice, chicken broth, cream of mushroom soup, milk, garlic powder, salt, and pepper. Mix well.
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3Stir in shredded chicken and frozen mixed vegetables until evenly distributed.
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4Pour the mixture into the prepared casserole dish and spread evenly.
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5Cover with foil and bake for 35 minutes. Remove foil, sprinkle with cheddar cheese, and bake for an additional 10 minutes or until cheese is melted and casserole is bubbling.
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6Remove from oven and let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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