Creamy Chicken and Rice Casserole
This creamy chicken and rice casserole has been a family favorite for more than 20 years! Made with cooked chicken, frozen vegetables, brown rice and a creamy sauce, then topped with cheddar cheese and crispy fried onions for an easy, comforting weeknight dinner.
Ingredients
- 8 ounces light cream cheese softened
- 1½ cups milk
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 16-ounce package frozen mixed vegetables, thawed
- 2 cups cooked chicken cubed or shredded
- ⅓ cup grated Parmesan cheese
- 1 cup instant brown rice
- Black pepper to taste
- Garlic powder to taste
- 1 cup shredded cheddar cheese optional
- Fried onions optional
Instructions
- Preheat the oven to 375°F. Lightly coat a 2-quart casserole dish with cooking spray.
- Add the softened cream cheese to the casserole dish. Stir in the milk and condensed cream of mushroom soup until well combined.
- Add the vegetables, chicken, rice and Parmesan. Season with black pepper and garlic powder and stir until everything is evenly coated.
- If using, sprinkle the cheddar cheese over the casserole.
- Bake covered for 30 minutes.
- Uncover and return the casserole to the oven, uncovered, and bake for another 15 minutes, until the casserole is hot and bubbly, the rice is tender and the onions are golden and crisp.
- For the full experience (which I feel is necessary to try at least once) sprinkle fried onions over the top before returning the casserole to the oven