Easy Forgotten Chicken and Rice Casserole (Print Version)
Whip up a comforting Forgotten Chicken and Rice Casserole. This easy, one-dish meal is perfect for busy weeknights, requiring minimal effort for maximum flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
# Ingredients:
→ The Comfort Core
01 -
1 and 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 and 1/2 cups uncooked long-grain white rice
03 -
1 cup frozen mixed vegetables (peas, carrots, corn)
→ The Creamy Foundation
04 -
1 (10.5 oz) can condensed cream of mushroom soup
05 -
1 and 3/4 cups low-sodium chicken broth
06 -
1/2 cup whole milk
07 -
1 tsp garlic powder
08 -
1 tsp onion powder
09 -
1/2 tsp dried thyme
10 -
1/4 tsp black pepper
11 -
Salt to taste
→ The Golden Finish
12 -
1 cup shredded sharp cheddar cheese
13 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter. This prepares the base for your delicious Easy Forgotten Chicken and Rice Casserole, ensuring easy cleanup and even cooking.
02 -
In the prepared baking dish, combine 1 and 1/2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 1 and 1/2 cups uncooked long-grain white rice, and 1 cup frozen mixed vegetables (peas, carrots, corn). Spread the ingredients evenly across the bottom.
03 -
In a medium bowl, whisk together 1 (10.5 oz) can condensed cream of mushroom soup, 1 and 3/4 cups low-sodium chicken broth, 1/2 cup whole milk, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, and 1/4 tsp black pepper. Add salt to taste.
04 -
Pour the creamy soup mixture evenly over the chicken, rice, and vegetables in the baking dish. Gently stir to ensure all ingredients are well coated and the rice is submerged in the liquid. This is crucial for a perfectly cooked Easy Forgotten Chicken and Rice Casserole.
05 -
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. The foil helps steam the rice and chicken, ensuring everything cooks through and stays moist, preventing any dry spots in your casserole.
06 -
Remove the foil. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top of the casserole. Return to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
07 -
Remove the Easy Forgotten Chicken and Rice Casserole from the oven and let it rest for 5-10 minutes before serving. This allows the rice to finish absorbing liquid and the casserole to set. Garnish with 2 tbsp fresh parsley, chopped, for a fresh finish.
# Notes:
01 -
For extra flavor, consider browning the chicken thighs lightly in a skillet before adding them to the casserole dish.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 -
Feel free to swap the mixed vegetables for 1 cup of frozen peas, corn, or green beans based on your preference.
04 -
If you don't have cream of mushroom soup, cream of chicken or cream of celery soup can be used as a suitable substitute.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
measuring cups
04 -
measuring spoons
05 -
cutting board
06 -
knife
# Nutrition Facts (Per Serving):
Calories: 530 kcal
Total Fat: 21 g
Total Carbohydrate: 47 g
Protein: 36 g