Description
A delicious and comforting casserole made with chicken, rice, and cheese.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice (white or brown)
- 2 cups chicken broth
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Preheat your oven to 375°F (190°C).
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In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed.
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In a large skillet, heat a little oil over medium heat. Sauté the onion, garlic, and bell peppers until soft. In a large bowl, combine the cooked chicken, sautéed vegetables, cream of chicken soup, sour cream, cooked rice, and paprika. Mix well.
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Spread the chicken and rice mixture evenly in a greased 9×13 inch baking dish. Sprinkle shredded cheddar and mozzarella cheese on top.
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Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
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Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.
Notes
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You can add other vegetables, like broccoli or mushrooms, for extra flavor and nutrition.
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For a spicier kick, try adding some pepper jack cheese.
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Make sure not to overcook the rice as it will also cook in the oven.
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You can prepare the mixture ahead of time and refrigerate for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg