Chicken and Rice Casserole Recipe

Name: Chicken and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 2 cups shredded mozzarella cheese; 2 cups cooked chicken breasts, chopped; 1 (12 ounce) can evaporated milk; ⅔ cup finely chopped onion; 2 large eggs, lightly beaten; 1 teaspoon ranch dressing; ½ teaspoon garlic powder; salt and pepper; 2 tablespoons butter, melted

Servings: persons

2 cups cooked rice
2 cups shredded mozzarella cheese
2 cups cooked chicken breasts, chopped
1 (12 ounce) can evaporated milk
⅔ cup finely chopped onion
2 large eggs, lightly beaten
1 teaspoon ranch dressing
½ teaspoon garlic powder
salt and pepper
2 tablespoons butter, melted

1
Lightly grease 2 quart casserole.
2
Combine rice, cheese, chicken, evaporated milk, onion, eggs, ranch dressing, seasonings, and butter.
3
Stir well.
4
Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean.
5
Freeze Ahead:.
6
Prepare as above, do not bake.
7
Cover, freeze for up to 2 months.
8
Thaw overnight in refrigerator.
9
Uncover.
10
Preheat oven to 350 degrees.
11
Bake for 60-70 minutes or until knife inserted in center comes out clean.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cooked rice, 2 cups shredded mozzarella cheese, 2 cups cooked chicken breasts, chopped, 1 (12 ounce) can evaporated milk, and more.

Yes, Chicken and Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Rice Casserole

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