Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked, diced chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- In a large bowl, combine the cooked, diced chicken and mixed vegetables.
- In a separate bowl, whisk together the condensed cream of chicken soup, chicken broth, and sour cream until smooth. Season with salt and pepper to taste. Pour over the chicken and vegetables.
- Grease a casserole dish with butter and spread the cooked rice evenly across the bottom.
- Pour the chicken and vegetable mixture over the rice layer. Sprinkle cheddar cheese on top if desired. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Notes
- Add more vegetables like broccoli or mushrooms for extra nutrients.
- Substitute chicken with turkey, ham, or tofu for variations.
- For a spicier version, add a pinch of red pepper flakes.
- Use heavy cream instead of chicken broth for a creamier sauce.
- For a gluten-free option, ensure all ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 400 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg