Description
Magical Chicken Rice Casserole Dinner in 60 Minutes — a creamy, oven-baked comfort dish perfect for weeknight dinners and meal prep. Makes 6 hearty servings in 60 minutes with just 9 simple pantry ingredients.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, salt, and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving.
Notes
- Refrigerator Storage: Transfer leftover casserole to an airtight glass container or cover the baking dish tightly with plastic wrap and a layer of aluminum foil. Store in the refrigerator at 40°F or below for up to 3 days. The cream of chicken soup base keeps the rice moist during refrigeration, so leftovers reheat without drying out. Always ensure the casserole cools to room temperature within 2 hours of baking before refrigerating, following FDA food safety guidelines.
- Freezer Storage: For long-term storage, wrap individual portions in heavy-duty aluminum foil, then place inside freezer-safe zip-top bags with the air pressed out. Alternatively, freeze the entire unbaked casserole in a disposable aluminum pan. Frozen portions keep their quality for up to 3 months at 0°F. Label each package with the date and contents. Thaw overnight in the refrigerator for 10–12 hours before reheating for the best texture results.
- Oven Reheat: Preheat your oven to 350°F. Place refrigerated casserole portions in an oven-safe dish and cover with foil to trap steam. Reheat for 15–20 minutes until the internal temperature reaches 165°F, as recommended by USDA safe minimum cooking temperature guidelines. Remove the foil during the last 5 minutes to re-crisp the cheddar cheese topping. This method restores the closest-to-fresh texture and avoids the rubbery edges microwaving can produce.
- Microwave Reheat: Place a single 1½-cup portion in a microwave-safe dish and add 1 tablespoon of chicken broth or water over the top to restore moisture. Cover loosely with a damp paper towel. Microwave on 70% power for 3–4 minutes, stirring halfway through to eliminate cold spots. Check that the center reaches 165°F using an instant-read thermometer. This method is the fastest option and keeps the rice from becoming gummy when done at reduced power.
- Air Fryer Reheat: Preheat the air fryer to 320°F. Place a single casserole portion in a small oven-safe ramekin or foil cup that fits the basket. Heat for 6–8 minutes, checking at the halfway mark. The circulating hot air re-crisps the cheddar cheese top layer while gently warming the creamy rice center. This method delivers the crunchiest reheated texture of all five options and works exceptionally well for portions that were frozen and thawed overnight.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 312 calories
- Sugar: 2g
- Sodium: 687mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 58mg