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This Rice Casserole Recipe is a comforting, one-dish meal that's perfect for busy weeknights. Combining uncooked rice, chicken broth, shredded cheese, cooked chicken, and frozen mixed vegetables, it’s a hearty dish that’s both simple and satisfying. The best part? You can throw it all together in minutes and let the oven do the rest. Ready to dig in? Let's get cooking!
Rice Casserole Recipe
Ingredients:
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup shredded cheese
- 1 cup cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the uncooked rice, chicken broth, shredded cheese, cooked chicken, and frozen mixed vegetables.
- Season with salt and black pepper, and mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the rice is cooked and the casserole is bubbly.
- Remove the foil and bake for an additional 10 minutes to brown the top, if desired.
- Let the casserole cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Tomato Rice Casserole Recipe
What you will need to make rice casserole
- Uncooked rice: Forms the base, absorbing flavors from the broth, cheese, and chicken, creating a hearty and filling dish.
- Chicken broth: Adds depth and richness, infusing the rice with savory flavors, making the casserole more flavorful.
- Shredded cheese: Melts into the casserole, providing a creamy texture and a deliciously cheesy taste.
- Cooked chicken: Adds protein and a satisfying bite, making the casserole more substantial and nutritious.
- Frozen mixed vegetables: Brings color, texture, and nutritional value, balancing the dish with a variety of flavors and vitamins.
Tools and Instruments Required
What tools/instruments will be needed to make Rice Casserole Recipe
- Mixing bowl: Essential for combining the rice, chicken broth, cheese, chicken, and vegetables evenly before baking.
- Baking dish: Needed to hold the casserole mixture while it bakes in the oven.
- Aluminum foil: Used to cover the baking dish, ensuring the rice cooks evenly and retains moisture.
- Oven: Crucial for baking the casserole to perfection, ensuring the rice is cooked and the top is browned.
Rice Casserole Recipe
A simple and delicious rice casserole recipe that's perfect for any meal.
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Ingredients:
Main Ingredients
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup shredded cheese
- 1 cup cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the uncooked rice, chicken broth, shredded cheese, cooked chicken, and frozen mixed vegetables.
- Season with salt and black pepper, and mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the rice is cooked and the casserole is bubbly.
- Remove the foil and bake for an additional 10 minutes to brown the top, if desired.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes:
This rice casserole is a versatile dish. Feel free to add your favorite vegetables or substitute the chicken with another protein.
Read more: Fish and Rice Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or aluminum 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, adding an extra 10-15 minutes to the baking time if needed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to use, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 15-20 minutes to the baking time if needed.
For a richer flavor, try toasting the uncooked rice in a bit of butter before mixing it with the other ingredients. This adds a subtle, nutty taste to the casserole.
Frequently Asked Questions
FAQ:
Can I use brown rice instead of white rice?
Yes, but you may need to adjust the cooking time and liquid amount.
Can I make this casserole ahead of time?
Absolutely, prepare it and refrigerate. Bake when ready to serve.
What other vegetables can I use?
Any you like! Broccoli, bell peppers, or peas work well.
Can I use a different type of cheese?
Sure, cheddar, mozzarella, or a blend are great options.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
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