Easy Cheesy Chicken and Rice Casserole Recipe The Food Cafe Chicken recipes casserole from www.pinterest.com
Description
Chicken casserole is a classic comfort food that is perfect for any time of the year. It’s a hearty and filling meal that’s easy to make and can be customized with your favorite ingredients. In this recipe, we’ll be using rice and cheese to add a creamy and cheesy flavor to the casserole.
Prep Time
Preparing the ingredients for this recipe should take you no more than 20 minutes.
Cook Time
The chicken casserole needs to bake in the oven for about 45 minutes.
Ingredients
- 2 cups cooked white rice - 2 cups cooked chicken, shredded - 1 can cream of chicken soup - 1 cup sour cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup chopped onions - 1/2 cup chopped green peppers - 1/2 cup chopped celery - 1/2 teaspoon garlic powder - Salt and pepper to taste
Equipment
- 9x13 inch baking dish - Mixing bowl - Measuring cups and spoons - Knife and cutting board
Method
1. Preheat your oven to 350°F. 2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onions, green peppers, celery, garlic powder, salt, and pepper. Mix well. 3. Transfer the mixture to a greased 9x13 inch baking dish. 4. Bake the casserole in the preheated oven for 45 minutes or until it's heated through and the top is golden brown. 5. Remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
- You can use any type of cooked rice for this recipe, but white rice works best. - You can substitute the chicken with turkey or ham if you prefer. - You can add more vegetables to the casserole if you like, such as mushrooms or carrots.
- To make this recipe even easier, you can use rotisserie chicken or leftover chicken instead of cooking fresh chicken. - If you want to make this recipe ahead of time, you can prepare the casserole and refrigerate it overnight. Just be sure to add a few extra minutes to the baking time. - You can also freeze this casserole for up to 3 months. To reheat, thaw the casserole in the refrigerator overnight and bake it in the oven at 350°F for 45-50 minutes.
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