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This Chicken Casserole Recipe is a comforting, hearty dish perfect for busy weeknights or cozy weekends. Packed with shredded chicken, mixed vegetables, and cheddar cheese, it’s a one-pan wonder that’s both easy to make and delicious. The cream of chicken soup adds a creamy texture, while the cooked rice makes it filling. Just mix everything, bake, and you’ve got a meal that’ll have everyone asking for seconds. Let’s dive into this simple yet satisfying recipe!
What You Will Need
Read more: Chicken and Rice Casserole Recipe
What you will need to make chicken casserole
- Cooked chicken: Provides protein and a hearty base, making the casserole filling and flavorful.
- Frozen mixed vegetables: Adds color, texture, and nutrients, balancing the dish with a variety of flavors.
- Cream of chicken soup: Creates a creamy, savory sauce that binds all ingredients together.
- Milk: Thins the soup, ensuring a smooth, creamy consistency throughout the casserole.
- Shredded cheddar cheese: Melts into the dish, adding a rich, cheesy flavor and a golden top.
- Cooked rice: Adds bulk and texture, making the casserole more substantial and satisfying.
Tools and Instruments Required
What tools/instruments will be needed to make Chicken Casserole Recipe
- Mixing bowl: Essential for combining chicken, vegetables, soup, milk, cheese, rice, salt, and pepper into a uniform mixture.
- Baking dish: Needed to bake the casserole mixture evenly, ensuring a bubbly and golden brown top.
- Oven: Cooks the casserole at a consistent temperature, making sure everything is heated through and the top is perfectly browned.
Chicken Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Cooked Chicken, shredded
- 1 cup Frozen Mixed Vegetables
- 1 can Cream of Chicken Soup
- 1 cup Milk
- 1 cup Shredded Cheddar Cheese
- 2 cups Cooked Rice
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, shredded cheddar cheese, cooked rice, salt, and black pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes:
Read more: Chicken Alfredo Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Transfer to a baking dish but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Assemble the casserole in a freezer-safe dish.
- Wrap tightly with plastic wrap and then foil.
- Label with the date.
- Freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Bake at 375°F (190°C) for 45 minutes or until bubbly and golden.
Adding a pinch of nutmeg to the cream of chicken soup can give the casserole a subtle, warm flavor that enhances the overall taste.
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