Chicken and Rice Casserole

Chicken and Rice Casserole

A flavorful casserole made with commercially canned or vacuum pouch opened chicken and rice, reducing food waste and ensuring food safety.

20
Prep Time (min)
45
Cook Time (min)
65
Total Time (min)
6
Servings

Ingredients

  • 2 cups cooked rice
  • 2 cups shredded commercially canned or vacuum pouch opened chicken
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
Difficulty:Medium
Tags:
casserolericechickencomfort food

Instructions

1

Preheat the oven to 375°F (190°C).

2

In a large bowl, combine the cooked rice, shredded chicken, frozen peas, diced carrots, diced onion, diced bell pepper, and minced garlic.

3

In a separate bowl, whisk together the chicken broth, milk, dried thyme, dried oregano, salt, and black pepper.

4

Pour the broth mixture over the rice and chicken mixture. Stir well to combine.

5

Transfer the mixture to a greased casserole dish.

6

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

7

Cover the casserole dish with foil and bake for 30 minutes.

8

Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

9

Let the casserole cool for a few minutes before serving.

10

Serve hot and enjoy!

Back to Chicken Commercially Canned or in Vacuum Pouch Opened Recipes