Can I Make This Recipe In The Microwave?

Yes, you can! To prepare in the microwave, proceed as the recipe directs through step 4 but do not add the remaining cheese. Microwave on medium for 10 minutes: add remaining cheese. Microwave 10 more minutes till heated through.

Can I Leave The Broccoli Out?

Of course! If you don't like broccoli, you could replace the veggies with peas or cauliflower or any bag of mixed veggies, or leave the veggies out altogether.

Do I have to use pre-cooked chicken?

For this recipe, the chicken does need to be cooked first. So you can use canned chicken, rotisserie, leftover. Whatever you have on hand. If you only have raw chicken, that is fine too. Just dice your chicken into bite-size pieces and saute on the stovetop first. This step will only add 5 to 7 minutes to your prep time. (3/4 pound of boneless skinless chicken breasts should equal about 2 cups of cubed cooked chicken.)

Can This Chicken And Rice Casserole Be Frozen

This casserole can be made ahead and frozen or stored in the fridge for up to 3 days until ready to bake. You can also put it together and freeze it for an easy freezer meal. If frozen, defrost in the fridge, then bring to room temp. Bake for about 30 to 35 minutes, or until heated through.

30 Minute Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 can of Cream of Mushroom soup; 1/2 cup of milk; 1/3 cup Mayo; 1 tbsp better than chicken bullion; 1/2 tsp of salt; 1/4 tsp of pepper; 2 cups chopped chicken (If using canned chicken, rinse it first); 1 cup frozen broccoli (You could substitute peas.); 1/2 cup finely diced onion (if sensitive to onion, you might cut this in half); 1/4 cup red bell pepper; 2 cups cooked white rice; 1 cup shredded cheddar cheese (divided)

Description

This Creamy Chicken and Rice Casserole is pure comfort food. Chicken, broccoli, rice, and cheese come together perfectly in this tasty homemade casserole.

Ingredients

Scale

1 can of Cream of Mushroom soup
1/2 cup of milk
1/3 cup Mayo
1 tbsp better than chicken bullion
1/2 tsp of salt
1/4 tsp of pepper
2 cups chopped chicken (If using canned chicken, rinse it first)
1 cup frozen broccoli (You could substitute peas.)
1/2 cup finely diced onion (if sensitive to onion, you might cut this in half)
1/4 cup red bell pepper
2 cups cooked white rice
1 cup shredded cheddar cheese (divided)

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Instructions

Preheat oven to 350 degrees.
Blend soup, milk, mayo, better than bullion, salt and pepper in a medium bowl. Combine chicken, onion, broccoli, bell pepper and rice in a large bowl; mix gently.
Gently fold soup mixture into the chicken mixture to combine, fold in half the cheddar cheese.
Spray a 2 quart casserole dish with cooking spray. Spoon in chicken mixture.
Sprinkle top of casserole with remaining cheese.
Bake until top is golden brown, about 30 minutes.