why make this recipe
Dump and Bake Chicken Rice Casserole is a fantastic meal for busy families or anyone who loves a quick and comforting dish. This recipe requires minimal prep time and uses simple ingredients that are easy to find. With one dish, you get tender chicken, hearty rice, and delicious veggies all baked together. Plus, it saves on cleanup since everything cooks in a single baking dish!
how to make Dump and Bake Chicken Rice Casserole
Ingredients:
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- 1 can cream of mushroom soup
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, cream of mushroom soup, shredded chicken, and frozen vegetables.
- Season with salt and pepper, and stir until well combined.
- Cover the dish tightly with foil.
- Bake for 45 minutes, then remove the foil and sprinkle cheese on top if desired.
- Bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
how to serve Dump and Bake Chicken Rice Casserole
Serve this casserole hot from the oven. It makes a great main dish and pairs well with a simple green salad or some crusty bread. If you like, you can garnish it with fresh herbs for extra flavor and a pop of color.
how to store Dump and Bake Chicken Rice Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months. Reheat in the oven or microwave until warmed through.
tips to make Dump and Bake Chicken Rice Casserole
- For extra flavor, consider adding some garlic powder or onion powder to the mixture.
- You can use any leftover cooked chicken or rotisserie chicken to save time.
- If you prefer more veggies, feel free to add in chopped bell peppers or broccoli.
variation
You can easily customize this casserole. Try using different types of cheese, such as cheddar, mozzarella, or pepper jack for a spicy kick. Alternatively, use brown rice for a healthier version, but note you’ll need to adjust the liquid and cooking time.
FAQs
1. Can I use uncooked chicken in this recipe?
No, it’s best to use cooked chicken as this dish bakes quickly, and the uncooked chicken may not cook through in that time.
2. Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it, and store it in the fridge for a day before baking.
3. Is this dish suitable for freezing?
Yes, this casserole freezes well. Just make sure it’s fully cooled before placing it in an airtight container for freezing.
Dump and Bake Chicken Rice Casserole
Ingredients
Main Ingredients
- 1 cup long grain white rice
- 1.5 cups chicken broth
- 1 can cream of mushroom soup
- 2 cups cooked chicken, shredded You can use leftover or rotisserie chicken.
- 1 cup frozen mixed vegetables
- Salt and pepper to taste
- 1 cup shredded cheese (optional) Use any type of cheese you prefer.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, cream of mushroom soup, shredded chicken, and frozen vegetables.
- Season with salt and pepper, and stir until well combined.
- Cover the dish tightly with foil.
Baking
- Bake for 45 minutes, then remove the foil and sprinkle cheese on top if desired.
- Bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Let stand for a few minutes before serving.