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
- Heat oven to 375 degrees.
- 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.
- Add Minute Rice, frozen veggies, rotisserie chicken, and half the shredded cheese. Stir until well combined. Spread in an even layer.
- Cover with foil and bake for 60 minutes.
- Remove foil and top with the remaining shredded cheese and broil for a few minutes until the cheese melts.
- Garnish with green onions and parsley and serve!
- If you loved this recipe, please leave a 5-star rating and review below!
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.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 430
- Sugar: 4.5 g
- Sodium: 621 mg
- Fat: 13.8 g
- Carbohydrates: 51.9 g
- Fiber: 2.5 g
- Protein: 24 g
- Cholesterol: 59.6 mg
