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Fall Potluck Chicken and Rice Casserole for a Crowd

Fall Potluck Chicken and Rice Casserole for a Crowd

A creamy baked casserole of shredded chicken, rice, vegetables and cheddar cheese, sized to feed a crowd at a fall potluck.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Method

Ingredients
  

  • 4 cups cooked shredded chicken breast or thighs
  • 2 cups long grain white rice uncooked
  • 4 cups chicken broth
  • 2 (10.5 oz) cans cream of chicken soup
  • 3 cups shredded sharp cheddar cheese divided
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups frozen mixed vegetables (peas carrots, corn)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices turkey bacon cooked and crumbled (optional)

Method
 

  1. Preheat the oven: Preheat your oven to 350°F and grease a 9x13 inch baking dish with butter or nonstick spray.
  2. Sauté the aromatics: Melt butter in a large skillet over medium heat and cook the onion for 4-5 minutes until soft and translucent. Add the garlic and cook 30 seconds more, until fragrant.
  3. Mix the sauce: Stir the chicken broth and cream of chicken soup into the skillet until smooth and well combined. Season with salt and pepper.
  4. Combine rice and chicken: In a large bowl, mix the uncooked rice, shredded chicken and frozen vegetables. Pour the broth mixture over the top and stir until everything is coated.
  5. Transfer to the dish: Pour the mixture into the prepared baking dish and spread it into an even layer so the rice cooks at the same rate.
  6. Cover and bake: Cover the dish tightly with foil and bake for 45 minutes, until the rice is tender and most of the liquid is absorbed.
  7. Add the cheese topping: Remove the foil, sprinkle 2 cups of cheddar cheese evenly over the top, and scatter the crumbled turkey bacon on top if using.
  8. Finish baking uncovered: Return the dish to the oven uncovered and bake 10-15 minutes more, until the cheese is melted and golden in spots.
  9. Rest before serving: Let the casserole rest for 10 minutes before scooping so the sauce thickens and holds its shape on the plate.