Ingredients
Main Ingredients
- 1 (10.5 oz) can condensed cream of mushroom soup, not diluted (or substitute with cream of chicken or cream of celery soup)
- 2 cups low-sodium chicken broth
- ½ teaspoon seasoned salt (such as Lawry’s brand)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup uncooked long grain white rice
- 2 cups cooked, diced or shredded chicken
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups grated sharp cheddar cheese, divided
Optional Garnish
- Chopped fresh herbs such as parsley, thyme, basil, or chives
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish or lightly spray it with nonstick cooking spray to prevent sticking.
- Mix base ingredients: In the prepared baking dish, combine the condensed cream of mushroom soup, chicken broth, seasoned salt, onion powder, garlic powder, and ground black pepper. Whisk these ingredients together until the mixture is completely smooth and uniform.
- Add main components: Stir in the uncooked long grain white rice, cooked diced or shredded chicken, coarsely grated zucchini, and 1 cup of the grated sharp cheddar cheese. Mix everything thoroughly to evenly distribute ingredients throughout the casserole.
- Bake casserole: Cover the baking dish tightly with aluminum foil or a lid to trap steam. Bake in the preheated oven for 55 to 60 minutes, or until most of the liquid is absorbed and the rice is tender when pierced with a fork.
- Fluff and add topping cheese: Remove the casserole from the oven and use a fork to stir and fluff the rice. Then evenly sprinkle the remaining 1 cup of grated cheddar cheese over the top of the casserole.
- Broil cheese topping: Place the dish under the oven broiler for 1 to 2 minutes, watching closely, until the cheese melts and is bubbly. Remove from broiler carefully to avoid burning.
- Garnish and serve: Garnish the casserole with freshly chopped herbs such as parsley, thyme, basil, or chives for added flavor and color. Serve hot immediately for best taste.
Notes
- You can substitute cream of mushroom soup with cream of chicken or cream of celery soup depending on your preference.
- Use low-sodium chicken broth to control the salt content.
- Make sure the baking dish is well covered to ensure the rice cooks properly and absorbs all the liquid.
- Feel free to add other vegetables like chopped bell peppers or mushrooms for variation.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or paprika to the soup mixture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
