Creamy Chicken and Rice Casserole

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Steps

Preheat the oven to 350°F. Grease a 9×13 inch baking dish.

Shred the rotisserie chicken and set aside. Thaw the mixed vegetables in a colander or strainer and run it under warm water until the veggies are no longer frozen.

In a mixing bowl, combine shredded cooked chicken, thawed mixed vegetables, minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and pepper.

Add in 1½ cups of shredded cheese and fold in gently. Transfer to the greased 9×13 inch baking dish and spread smooth.

Sprinkle on the remaining 1½ cups of shredded cheese.

Bake uncovered for 30 to 35 minutes, or until rice is tender.

Remove from the oven and garnish with chopped fresh parsley. Serve warm.

Steps

Preheat the oven to 350°F. Grease a 9×13 inch baking dish.

Shred the rotisserie chicken and set aside. Thaw the mixed vegetables in a colander or strainer and run it under warm water until the veggies are no longer frozen.

In a mixing bowl, combine shredded cooked chicken, thawed mixed vegetables, minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and pepper.

Add in 1½ cups of shredded cheese and fold in gently. Transfer to the greased 9×13 inch baking dish and spread smooth.

Sprinkle on the remaining 1½ cups of shredded cheese.

Bake uncovered for 30 to 35 minutes, or until rice is tender.

Remove from the oven and garnish with chopped fresh parsley. Serve warm.

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