Ingredients
Scale
- 2 cups (300 g) cooked chicken, shredded
- 1 cup (200 g) long-grain rice
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) cream of chicken soup
- 1 cup (100 g) frozen peas and carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon (5 g) dried thyme
- Salt and pepper to taste
- 1 cup (100 g) shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, rice, chicken broth, cream of chicken soup, peas and carrots, onion, garlic, thyme, salt, and pepper.
- Spread the mixture into a greased 9×13 inch (23×33 cm) baking dish.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle with cheddar cheese, and bake for an additional 10 minutes, or until cheese is melted and bubbly.
Notes
- For extra flavor, you can add herbs like parsley or rosemary.
- You can substitute cream of chicken soup with homemade or a different creamy soup if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy chicken and rice casserole, one-dish meals, comfort food