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Ever have those nights when you just want to throw everything into one dish and call it dinner? That's where my Kitchen Sink Casserole comes in. It's a hearty, comforting mix of cooked rice, shredded chicken, and mixed vegetables, all bound together with creamy mushroom soup and topped with gooey cheddar cheese. Perfect for using up leftovers or just when you need a no-fuss meal that hits the spot. Let's get cooking!
The name of the recipe: Kitchen Sink Casserole Recipe
Ingredients:
- 2 cups cooked rice
- 1 cup shredded chicken
- 1 cup frozen or fresh mixed vegetables
- 1 cup shredded cheddar cheese
- 1 can 10.5 oz cream of mushroom soup
- 1 cup milk
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, mixed vegetables, cheddar cheese, cream of mushroom soup, milk, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Smitten Kitchen Casserole Recipe
What you will need to make Kitchen Sink Casserole
- Cooked rice: Provides a hearty base, absorbing flavors and adding texture to the casserole.
- Shredded chicken: Adds protein and a savory element, making the dish more filling.
- Mixed vegetables: Brings color, nutrients, and a variety of textures to the casserole.
- Shredded cheddar cheese: Melts into a gooey, flavorful topping that ties all ingredients together.
- Cream of mushroom soup: Acts as a creamy binder, enhancing the overall richness of the dish.
- Milk: Thins the soup, ensuring a smooth, even consistency throughout the casserole.
Tools and Instruments Needed
What tools/instruments will be needed to make Kitchen Sink Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before transferring to the baking dish.
- Baking dish: Holds the casserole mixture while baking, ensuring even cooking and a golden top.
- Oven: Necessary for baking the casserole to achieve a bubbly, golden finish.
Kitchen Sink Casserole
A hearty casserole that uses up all your leftovers.
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Ingredients:
Main Ingredients
- 2 cups Cooked Rice
- 1 cup Shredded Chicken
- 1 cup Mixed Vegetables frozen or fresh
- 1 cup Cheddar Cheese shredded
- 1 can Cream of Mushroom Soup 10.5 oz
- 1 cup Milk
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, mixed vegetables, cheddar cheese, cream of mushroom soup, milk, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
This casserole is perfect for using up leftovers. Feel free to substitute ingredients based on what you have on hand.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Instead of baking, cover the dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 24 hours.
- When ready to bake, remove from the fridge, uncover, and bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and contents.
- Freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Remove wrapping, bake at 375°F (190°C) for 50-60 minutes until hot and bubbly.
For a twist, add a handful of crushed potato chips on top before baking for extra crunch.
Frequently Asked Questions
FAQ:
Can I use a different type of meat?
Yes, you can substitute shredded chicken with turkey, beef, or even tofu for a vegetarian option.
Can I make this casserole ahead of time?
Absolutely, you can prepare it a day in advance and store it in the fridge. Just bake it when you're ready.
Can I freeze leftovers?
Yes, this casserole freezes well. Just make sure to store it in an airtight container.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or make a homemade white sauce as a substitute.
How can I make it spicier?
Add some chopped jalapeños, a dash of hot sauce, or a sprinkle of red pepper flakes to the mix.
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