Dump-and-Bake Cheesy Chicken and Rice Casserole

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

1 (10.5 oz) can condensed cream of mushroom soup, (not diluted (or sub with cream of chicken or cream of celery soup)

2 cups low-sodium chicken broth

½ teaspoon seasoned salt

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

Directions

Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Add condensed soup, broth, seasoned salt, onion powder, garlic powder, and pepper to the prepared dish. Whisk together until completely combined.

Stir in the uncooked rice, chicken, zucchini, and 1 cup of the grated cheese.

Cover tightly and bake for 55-60 minutes, or until most of the liquid is absorbed and the rice is tender. Use a fork to stir and fluff the rice.

Sprinkle the top of the casserole with the remaining 1 cup of grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.

Garnish with chopped fresh herbs and serve immediately.

Nutrition

• Serving Size: 1 /6 of the casserole
• Calories: 373 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 72 mg
• Sodium: 878 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 26 g