Leftover Chicken Rice Casserole
A one pan baked casserole of shredded cooked chicken, rice, vegetables, and melted cheese.
Equipment
- Skillet
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 1 cup long grain white rice
- 2 ΒΌ cup low sodium chicken broth
- 1 cup shredded cheese such as cheddar
- 1 cup diced vegetables bell peppers, peas, or broccoli
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large oven safe skillet over medium heat. Cook the vegetables until tender, about 5 minutes.
- Stir in the chicken, rice, broth, garlic powder, onion powder, salt, and pepper. Bring to a boil, then remove from the heat.
- Top with the cheese, cover tightly, and bake 25 to 30 minutes until the rice is tender and the liquid is absorbed.
- Rest 5 to 10 minutes, then fluff and serve.
Notes
Refrigerate leftovers within two hours (one hour if hot) and reheat to 165 degrees F. Nutrition is an estimate.