I used instant white rice in this casserole. You can substitute instant brown rice. Make sure to follow the directions on the box. Brown rice has different cook times. You can also eliminate the instant rice and water in this recipe and use 4 cups of cooked rice.
Chicken Pot Pie Rice Bake
serves 6 to 8
- 2 cups instant white rice
- 2 cups water
- 2 cup cooked, chopped chicken
- 1 can (10.75oz) cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese
- 1 1/2 cups frozen mixed vegetables
- 1/4 cup milk
Preheat oven to 375 degrees. Lightly spray a glass 9x13-inch pan with cooking spray.
Bring 2 cups of water to a boil. Add instant rice, cover and remove from heat. Let sit for 5 to 7 minutes, until water has been absorbed.
In a large bowl stir together chicken, soup, sour cream, cheese, frozen vegetables, 1/4 cup milk, and cooked rice.
Pour rice mixture into prepared pan.
Bake for 25-30 minutes.