Casseroles are cool again. They’re convenient, allow for some mix-and-matching of ingredients and seem to get better by the hour as the ingredients soften and meld.
This classic chicken and rice casserole offers a cozy and hearty meal for up to eight people and requires only 10 minutes of your time for prep. Then, bake til a golden brown and serve warm with a side salad, crusty bread or steamed vegetables.
Classic Chicken and Rice Casserole
| Yield |
|---|
| Serves 6-8 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 30 min | 40 min |
Ingredients
- 2 cups cooked white rice, or brown rice
- 2 cups cooked chicken (canned or rotisserie), or any cooked protein, like sausage, fish, turkey or pork
- 1 (10.5-ounce) can cream of mushroom soup, or cream of chicken
- 1/2 cup milk or water
- 1 cup shredded cheese, such as cheddar or mozzarella
- 1 teaspoon Italian seasoning, or dried herbs such as parsley, thyme or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Preheat oven to 350°F. Lightly grease a 8×8-inch baking dish with cooking spray.
- Combine cooked rice, chicken, cream soup, milk, 3/4 cup cheese, Italian seasoning, salt and pepper in a large bowl until evenly coated.
- Transfer mixture to prepared baking dish in an even layer and top with remaining cheese.
- Bake uncovered until hot and bubbling and the cheese is melted, about 25-30 minutes.
- Garnish with parsley (if using) and serve.
- Photo and recipe: Dish Works
