Butter Chicken Rice Casserole
Cooked rice and shredded chicken baked in a creamy butter chicken sauce with peas and cheese.
Ingredients
Main Ingredients
- 1 stick butter (1/2 cup) cut into small pieces for dotting the top
- 2 cup cooked rice leftover rice works well
- 2 cup cooked chicken, shredded leftover chicken works well
- 1 cup cream of chicken soup
- 1 cup butter chicken sauce a homemade sauce adds even more flavor
- 1 cup frozen peas or another vegetable
- 1 cup shredded cheese
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 350 degrees F and grease a baking dish.
- Combine the cooked rice, shredded chicken, cream of chicken soup, butter chicken sauce, and frozen peas in a large bowl.
- Pour the mixture into the prepared dish and spread it evenly.
- Dot the top with small pieces of butter and season lightly with salt and pepper.
- Cover with foil and bake for 25 to 30 minutes.
- Remove the foil, sprinkle on the cheese, and bake 10 more minutes, until bubbly and golden and 165 degrees F in the center.
- Let stand for a few minutes and serve warm.
Notes
Taste before adding salt, since the soup and sauce are seasoned. The casserole can be assembled ahead and refrigerated before baking. Refrigerate leftovers within two hours and use within 3 to 4 days. Nutrition is an estimate.