Easy Chicken and Rice Casserole

Ingredients

• 2 cups long-grain white rice, rinsed
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 2 tablespoons olive oil
• 3 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1 cup crushed butter crackers (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x13-inch casserole dish with olive oil or cooking spray.
3. In a skillet, heat olive oil and sauté onion and celery until translucent.
4. In a large bowl, combine cooked chicken, sautéed vegetables, cream of chicken soup, chicken broth, rice, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
5. Pour the mixture into the greased casserole dish and spread it evenly.
6. Distribute the frozen mixed vegetables over the top.
7. Cover the casserole dish tightly with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
9. If using, sprinkle crushed butter crackers on top during the last 5 minutes of baking.
10. Allow to cool slightly before serving.

Nutrition