Description
A comforting, family-friendly casserole combining juicy shredded chicken, buttery rice, and savory mushrooms in a rich, cheesy baked meal. Ideal for using leftovers, this easy-to-prepare dish delivers minimal effort, maximum flavor.
Ingredients
2 (3–4 lb) skinless rotisserie chickens, shredded (or use rotisserie turkey)
4 cups cooked long-grain rice, warmed
2 cups frozen mixed vegetables, thawed (or cooked broccoli or cauliflower rice)
1 (10.5 oz) can cream of mushroom soup (low-sodium if desired)
2 cups milk (or chicken broth for heartier taste)
1 tsp dried thyme (or smoked paprika for depth)
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, mix cooked rice with cream of mushroom soup and milk until blended
Add shredded chicken and dried thyme, stir to combine
Spread the mixture into a greased 9×13-inch baking dish
Top with thawed frozen mixed vegetables
Bake for 25–30 minutes until bubbly and golden
Notes
Use skinless chicken for lower fat
Substitute mushrooms with creamed corn or add bell peppers
Replace milk with broth for reduced sugar/fat content
Freeze unbaked mixture for later use; thaw and bake as directed
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg