Creamy Chicken & Rice Casserole | Wild Fork
A cozy, budget-stretching casserole — cubed Chicken Breast baked right into a creamy rice and vegetable base. One dish feeds the whole family with leftovers to spare.
INGREDIENTS
1 1/2 cups long-grain rice
3 cups chicken broth
1 (10.5 oz) can cream of chicken soup
1 cup shredded cheddar cheese
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LET'S GET COOKING!
1) Preheat oven to 375°F.
2) Combine rice, chicken broth, cream of chicken soup, and frozen vegetables in a 9x13-inch baking dish; stir to combine.
3) Season chicken cubes with salt and pepper. Nestle cubed chicken into the rice mixture.
4) Cover with foil and bake 45 minutes.
5) Uncover, sprinkle shredded cheddar over the top, and bake 10-15 minutes more, until rice is tender, chicken reaches 165°F, and cheese is melted.