Get ready to tantalize your taste buds with the ultimate comfort food that will have your family begging for seconds! Jan McHugh's Chicken Casserole is not just another recipe - it's a creamy, cheesy, and absolutely irresistible dish that transforms simple ingredients into a mouthwatering masterpiece. Whether you're looking for a quick weeknight dinner or a crowd-pleasing potluck sensation, this casserole promises to be the star of your dining table, delivering maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups of cooked chicken, shredded
- 2 cups of cooked rice
- 1 can of cream of mushroom soup
- 1 cup of milk
- 1 cup of frozen mixed vegetables
- 1 cup of shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch casserole dish with butter or cooking spray.
- In a large mixing bowl, combine the shredded cooked chicken, cooked rice, cream of mushroom soup, and milk. Mix thoroughly until all ingredients are well incorporated.
- Add the frozen mixed vegetables to the chicken and rice mixture, stirring gently to distribute evenly throughout the casserole base.
- Season the mixture with salt and pepper, tasting and adjusting the seasoning as needed to enhance the overall flavor profile.
- Transfer the entire mixture into the prepared casserole dish, spreading it evenly across the bottom of the pan.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole, ensuring complete coverage.
- Place the casserole dish in the preheated oven and bake for 35-45 minutes, or until the cheese is melted and golden brown and the casserole is heated through completely.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the ingredients to set and cool slightly.
- Serve hot, portioning into individual servings and garnishing with fresh parsley or green onions if desired.
Tips
- Use leftover rotisserie chicken or freshly cooked chicken for the best texture and flavor.
- For extra richness, consider using half-and-half instead of milk.
- Allow the casserole to rest after baking to help it set and make serving easier.
- To prevent a soggy bottom, ensure your rice is well-drained and not too wet before mixing.
- For a crispy top, broil the casserole for 2-3 minutes at the end of cooking.
- Feel free to customize by adding different vegetables or trying alternative cheese blends.
- This casserole freezes wonderfully - make an extra batch for future quick meals.
- For a lighter version, use low-fat cheese and cream of mushroom soup.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
