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Dump and Bake Chicken and Rice Casserole

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This dump-and-bake cheesy chicken and rice casserole is your answer to a busy weeknight! It takes 5 minutes to throw together and you’ll have a creamy, cheesy, and satisfying, meal the whole family will love!

Ingredients

Units Scale
  • 3 (10.5 ounce) cans cream of chicken soup
  • 1.5 cups milk
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups Minute Rice
  • 12 ounces frozen peas and carrots
  • 2 cups shredded rotisserie chicken
  • 8 ounces shredded mild cheddar cheese, divided
  • Kosher salt
  • fresh cracked pepper
  • sliced green onion and fresh chopped parsley for garnish

Instructions

  1. Heat oven to 375 degrees.
  2. Add cream of chicken soup, milk, Italian seasoning, garlic powder, onion powder, and a few large pinches of salt and pepper to a 9×13 baking dish. Stir until well combined and smooth.
  3. Add Minute Rice, frozen veggies, rotisserie chicken, and half the shredded cheese. Stir until well combined. Spread in an even layer.
  4. Cover with foil and bake for 60 minutes.
  5. Remove foil and top with the remaining shredded cheese and broil for a few minutes until the cheese melts.
  6. Garnish with green onions and parsley and serve!
  7. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Use Rotisserie Chicken: It saves time and adds tons of flavor.
    • Shred the Cheese Yourself: Pre-shredded cheese can have additives that prevent melting. Freshly shredded cheese melts better.
    • Check the Rice: Carefully spoon some rice from the casserole to see if it’s cooked through. You’ll know the casserole is done when the rice is tender.

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Nutrition

Find it online: https://midwestfoodieblog.com/chicken-and-rice-casserole/