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This dump and bake casserole is a lifesaver for busy nights. Toss everything into one dish, pop it in the oven, and you've got a hearty, comforting meal with minimal effort. The chicken and rice soak up the chicken broth and cream of mushroom soup, creating a creamy, flavorful base. Frozen mixed vegetables add a pop of color and nutrition, while shredded cheddar cheese on top gets all melty and golden. Perfect for when you want something delicious without spending hours in the kitchen.
What You Will Need
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What you will need to make dump and bake casserole
- Cooked chicken: Adds protein and a hearty texture, making the casserole filling and satisfying.
- Uncooked rice: Absorbs flavors and provides a starchy base, creating a comforting and cohesive dish.
- Chicken broth: Infuses the casserole with rich, savory flavor while keeping the rice moist.
- Frozen mixed vegetables: Adds color, nutrients, and a variety of textures, making the dish more balanced.
- Cream of mushroom soup: Provides a creamy, savory binder that brings all the ingredients together.
- Shredded cheddar cheese: Melts to form a gooey, golden topping that adds richness and flavor.
Tools and Instruments Needed
- Baking dish: Holds all ingredients together, ensuring even cooking and easy serving.
- Aluminum foil: Covers the dish to trap heat and moisture, cooking the rice thoroughly.
- Measuring cups: Ensures accurate portions of rice, broth, and vegetables for balanced flavors.
- Mixing spoon: Combines ingredients evenly, distributing flavors throughout the casserole.
- Cheese grater: Shreds cheddar cheese for a melted, golden topping.
Dump and Bake Casserole Recipe
Equipment
- Baking Dish
- Foil
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Ingredients:
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large baking dish, combine chicken, rice, chicken broth, mixed vegetables, and cream of mushroom soup.
- Season with salt and pepper.
- Sprinkle shredded cheddar cheese on top.
- Cover with foil and bake for 30 minutes, or until the rice is cooked and the casserole is bubbly.
- Remove foil and bake for an additional 5 minutes to brown the cheese.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but do not bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap and then foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed.
Using uncooked rice in this casserole allows it to absorb all the flavors from the broth and soup, making each bite incredibly tasty.
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