This recipe is incredibly simple—just layer everything in a casserole dish and bake! It's also flexible—you can sub in almost any protein, grains, vegetables, and cheese. Get creative! You can use fresh, frozen, or leftover cooked vegetables. For fresh or frozen vegetables, thaw/steam them in the microwave before adding to the casserole.
*Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.
Preheat oven to 375°F.
In a 2-quart baking dish, evenly layer the rice and then chicken. Sprinkle with the salt. Layer with the vegetables.
Slowly and evenly pour the soup on top. Sprinkle with the cheese.
*Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.
Bake uncovered until steaming hot, about 30 minutes, and serve.
8 Servings
Reviews & Ratings
Recommended
Recommended
When I made this the first time, I couldn't find a non-condensed mushroom or broccoli soup so I had to thin the condensed mushroom soup out with a can full of milk but the results were still very tasty.
I made this again today but this time I used a Campbell's condensed cream of chicken and mushroom soup and milk and increased the shredded Cheddar cheese to a full cup. I like a Cheesy casserole!
Recommended
Not recommended