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Dump and Bake Chicken and Rice Casserole
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!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
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
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- 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.
Find it online: https://midwestfoodieblog.com/chicken-and-rice-casserole/
