Description
A heartwarming chicken and rice casserole with a rich and creamy flavor, perfect for family gatherings in the fall.
Ingredients
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- 1 stick of butter
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 packet of ranch dressing mix
- 1 cup cream of mushroom soup
- 1 cup of your choice of vegetables (such as peas or carrots)
- Salt and pepper to taste
- Optional: shredded cheese for topping
Instructions
- Preheat the oven to 350°F (175°C). Spread the uncooked rice evenly along the bottom of a baking dish.
- Mix the chicken broth, ranch dressing mix, cream of mushroom soup, and shredded chicken in a mixing bowl. Pour the mixture over the rice.
- Sprinkle your chosen vegetables over the top, ensuring they are well-distributed.
- Cut the stick of butter into slices and place them evenly over the mixture.
- Cover the dish with aluminum foil and bake for 1 hour. After that, remove the foil and bake for an additional 15-20 minutes until the rice is tender and the top is slightly golden.
- Remove from the oven and allow to cool for a few minutes before serving. Garnish with cheese if desired.
Notes
Tips: Use precooked chicken for convenience, experiment with different vegetables, and try gluten-free options if needed.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American