Chicken Rice Casserole Dump
A quick and easy chicken rice casserole made by dumping all ingredients into one dish for a comforting, flavorful meal with minimal prep and cleanup.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6
Ingredients
2 cups uncooked long grain white rice
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
2 1/2 cups chicken broth
1 medium onion, finely chopped
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots, thawed
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, and chicken broth. Stir until well blended.
Add the chopped onion, garlic powder, dried parsley flakes, black pepper, and salt to the mixture. Stir to combine.
Fold in the shredded cooked chicken and thawed frozen peas and carrots until evenly distributed.
Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.