Ingredients
- 1 cup white rice, uncooked long or short grain
- 2 cups water
- 1 teaspoon chicken bouillon
- 3 cups frozen mixed veggies
- 2 cups chopped cooked chicken canned or rotisserie
- 2 cups shredded cheese
- 1 cup milk
- 1 (10.5oz) can condensed chicken soup
- 1 package (.87 oz) chicken gravy mix
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon onion powder
- 1 cup shredded cheese for top, optional
Instructions
- In a pot combine uncooked rice, water, and chicken bouillon. Cook according to package directions, about 20 minutes at a simmer covered.
- Meanwhile, in a mixing bowl combine frozen veggies, chicken, and shredded cheese. Set aside.
- In a small bowl or measuring cup combine milk, condensed cream of chicken soup, gravy mix, salt, pepper, and onion powder.
- Pour the milk gravy mixture into the bowl of chicken, frozen veggies, and shredded cheese.
- Once the rice is done, pour it hot right into the bowl of chicken and veggies and mix it all together.
- Preheat the oven to 350 ℉ and prepare a 9×13 inch baking dish with baking spray.
- Spread the mixture into the baking dish. Sprinkle 1 to 1.5 cups of shredded cheese on top of the chicken rice casserole.
- Bake for 30 minutes until bubbly and heated through. Serve hot. Enjoy!