Savory Baked Herb Chicken Casserole
A comforting casserole that features shredded chicken, wholesome rice, and vibrant vegetables all enveloped in a creamy, herbed sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 2 cups cooked rice Traditional white rice can be substituted with brown rice or quinoa.
- 1 cup mixed vegetables (peas, carrots, corn) Can use fresh or frozen mixed vegetables.
- 1 cup cream of chicken soup Can be substituted with cream of tomato soup for variation.
- 1 cup chicken broth Use low-sodium broth for a healthier option.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper Season according to preference.
- 1 cup shredded cheese (cheddar or a blend) Other options include Monterey Jack or mozzarella.
- to taste Fresh herbs for garnish (optional) Consider using parsley or chives.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken and cooked rice.
- Add the mixed vegetables to the bowl.
- Pour in the cream of chicken soup and chicken broth.
- Season with garlic powder, onion powder, dried thyme, rosemary, salt, and pepper.
- Mix all ingredients thoroughly until well combined.
- Transfer the mixture into a greased casserole dish and spread evenly.
- Sprinkle shredded cheese over the top.
Baking
- Cover the dish with aluminum foil and bake for 25 to 30 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is golden and bubbly.
- Allow to cool slightly before serving, garnishing with fresh herbs if desired.
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Notes
This casserole can be prepared ahead of time and stored in the refrigerator until ready to bake. Leftovers can be refrigerated for up to three days or frozen for up to three months.