Description
A healthy and comforting creamy chicken and rice casserole perfect for Thanksgiving. Packed with flavor and nutrients, this dish is a crowd-pleaser.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup brown rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup (low-sodium)
- 1 cup low-fat milk
- 1 cup frozen mixed vegetables
- 1/2 cup low-fat shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cooked chicken, uncooked rice, cream of mushroom soup, milk, mixed vegetables, garlic powder, onion powder, black pepper, and salt.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle cheese on top, and bake for another 15 minutes or until cheese melts and rice is tender.
- Let cool for 5 minutes before serving.
Notes
- Use leftover turkey instead of chicken for a Thanksgiving twist.
- Substitute quinoa for rice if preferred.
- Add fresh herbs like parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American