Chicken Pot Pie Rice Bake

Chicken Pot Pie Rice Bake

Chicken Pot Pie Rice Bake - chicken, mixed vegetables, cheddar, cream of chicken, sour cream and rice. Ready in 30 minutes! A whole meal in one pan. No need for extra sides!! We love to serve this with some buttermilk biscuits to complete the meal. Everyone loves this easy casserole dish!

Ingredients:

2 cups instant white rice
2 cups water
2 cup cooked chopped chicken
1 (10.75oz) can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1½ cups frozen mixed vegetables
¼ cup milk

Instructions:

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 uncovered for 25-30 minutes.

Notes:

You can substitute instant brown rice for instant white 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.

Use gluten-free cream of chicken soup for a gluten-free recipe.

I used rotisserie chicken for the cooked chopped chicken in this recipe.

Can assemble the casserole and refrigerate or freeze for later.

To bake after freezing, thaw completely and bake as directed above.