Prepare Ingredients: Shred the chicken. Thaw the mixed vegetables under warm running water and drain.
Mix the Casserole: In a large mixing bowl, combine the shredded chicken, thawed vegetables, uncooked minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix well.
Add Cheese: Stir in 1½ cups of the shredded Colby Jack cheese into the mixture, then transfer everything into the prepared baking dish. Smooth the top with a spatula.
Bake: Sprinkle the remaining 1½ cups of cheese over the top. Bake in the preheated oven for 30 to 35 minutes, or until the rice is tender and the cheese is bubbly.
Garnish and Serve: Once done, sprinkle chopped fresh parsley over the top for a touch of color and freshness. Serve warm.
Variations and Tips
Protein Variations: Substitute chicken with turkey or even pork for a different flavor. Cooked shrimp can also be added for a pescatarian twist.
Adding Crunch: For a bit of texture, sprinkle crushed crackers or breadcrumbs mixed with melted butter over the top before baking.
Cheese Options: Experiment with different cheeses for topping, such as pepper jack for a bit of heat or a mixture of cheddar and mozzarella for extra cheesiness.
This Creamy Chicken and Rice Casserole is not only easy to make but also incredibly versatile and satisfying. It’s a wonderful way to bring comfort to your table with minimal fuss and maximum flavor. Whether you’re serving it up for a family dinner or bringing it along to a community event, this casserole is sure to be a hit!
