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Creamy Chicken & Rice Casserole

A comforting blend of tender chicken, fluffy rice, and a rich, creamy sauce, this casserole is perfect for family gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked rice
  • 1 can cream of mushroom soup (ensure it's halal-friendly)
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup frozen peas and carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup shredded cheese (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even cooking.
  2. In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of mushroom soup, chicken broth, milk, frozen peas and carrots, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
  3. Grease a 9×13-inch baking dish with a little olive oil (or your preferred cooking spray). Pour the mixture into the dish evenly.
  4. If you’re using cheese, sprinkle it across the top for a delicious, gooey finish.
Baking
  1. Cover the dish with aluminum foil and bake it in the preheated oven for about 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the rice is cooked and the top is golden.
Serving
  1. Let the casserole cool slightly before serving to allow the flavors to meld together beautifully.

Notes

You can use quinoa or couscous for a gluten-free option instead of rice. Feel free to add other vegetables like green beans or corn. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze in a freezer-safe container for up to 2 months. Reheat portions in the microwave or oven until heated through, adding a splash of milk if needed.