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Make Ahead Chicken And Rice Casserole Recipe

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15 MakeAhead Casserole Recipes That Are Perfect for a Quick Dinner or Sharing With a Friend
15 MakeAhead Casserole Recipes That Are Perfect for a Quick Dinner or Sharing With a Friend from www.pinterest.com

Description

This make-ahead chicken and rice casserole is a perfect meal for those busy weeknights. This hearty casserole is loaded with chicken, rice, and vegetables, all baked in a creamy and flavorful sauce. The best part about this recipe is that you can prepare it in advance and store it in the fridge or freezer until you're ready to serve it.

Prep Time

The prep time for this recipe is around 20 minutes. But if you're using leftover chicken and rice, you can cut down on the prep time.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 2 cups cooked rice
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded cheddar cheese

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Spoon or spatula

Method

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, combine the cooked rice, chicken, frozen peas and carrots, chopped onion, and celery.
  3. In another bowl, mix together the cream of mushroom soup, milk, sour cream, garlic powder, thyme, salt, and pepper until well combined.
  4. Pour the soup mixture over the rice and chicken mixture and stir well to combine.
  5. Transfer the mixture into a 9x13 inch baking dish and spread it evenly.
  6. Sprinkle the shredded cheddar cheese on top of the casserole.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for another 15 minutes or until the cheese is melted and bubbly.
  9. Let the casserole cool for a few minutes before serving.
  10. If you're making it ahead of time, let it cool completely, cover it with foil, and store it in the fridge or freezer until you're ready to eat it.

Notes

This casserole can be frozen for up to 3 months. To reheat it, thaw it overnight in the fridge and bake it at 350°F for 30-40 minutes or until heated through.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 322
  • Total Fat: 16g
  • Saturated Fat: 7g
  • Cholesterol: 73mg
  • Sodium: 911mg
  • Total Carbohydrate: 23g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 20g

Recipe Tips

  • You can use any leftover chicken and rice for this recipe.
  • If you don't have frozen peas and carrots, you can use any other frozen vegetables.
  • You can use any type of cheese for this recipe.
  • If you don't have cream of mushroom soup, you can use cream of chicken or cream of celery soup.
  • You can add more or less seasoning according to your taste.
  • If you want to make this recipe healthier, you can use low-fat ingredients.

Enjoy this delicious and easy make-ahead chicken and rice casserole for your next family dinner. It's a crowd-pleaser that everyone will love!


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