Easy Casserole and Salad (Print version)
A cozy chicken rice casserole served with a crisp chopped salad and quick vinaigrette for an easy family dinner.
# Ingredients:
For the casserole
01 -
2 cups (280 g) cooked shredded chicken
02 -
2 cups (190 g) instant white rice
03 -
1 can (10.5 oz or 298 g) condensed cream of chicken soup
04 -
1 1/2 cups (360 ml) low-sodium chicken broth
05 -
1/2 cup (120 g) sour cream
06 -
2 cups (180 g) small broccoli florets, thawed if frozen
07 -
1 1/2 cups (170 g) shredded cheddar cheese, divided
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
1 cup (55 g) crushed buttery crackers
13 -
2 tablespoons (28 g) unsalted butter, melted
For the salad
14 -
6 cups (300 g) chopped romaine lettuce
15 -
1 cup (150 g) cherry tomatoes, halved
16 -
1 cup (120 g) sliced cucumber
17 -
1/2 cup (55 g) shredded carrot
18 -
1/4 cup (35 g) thinly sliced red onion
For the vinaigrette
19 -
3 tablespoons (45 ml) olive oil
20 -
1 1/2 tablespoons (22 ml) red wine vinegar
21 -
1 teaspoon Dijon mustard
22 -
1 teaspoon honey
23 -
1/4 teaspoon kosher salt
24 -
Black pepper to taste
# Instructions:
01 -
Preheat the oven to 375 F. Grease a 9 by 13-inch baking dish.
02 -
In a large bowl, stir together the soup, broth, sour cream, garlic powder, onion powder, salt, and pepper. Fold in the rice, chicken, broccoli, and 1 cup of cheddar.
03 -
Spread the mixture into the prepared dish and cover tightly with foil. Bake for 25 minutes, until the rice has absorbed most of the liquid.
04 -
Remove the foil and stir the casserole gently. Sprinkle with the remaining 1/2 cup cheddar, then top with crushed crackers mixed with melted butter.
05 -
Bake uncovered for 10-12 minutes, until the edges bubble and the cracker topping is golden. Rest for 5 minutes before serving.
06 -
Whisk olive oil, vinegar, Dijon, honey, salt, and pepper in a small bowl. Toss with romaine, tomatoes, cucumber, carrot, and red onion just before serving.
# Good to know:
01 -
Use cooked chicken for the fastest and most reliable bake.
02 -
Dress the salad right before serving so it stays crisp.
03 -
Let the casserole rest for 5 minutes before scooping.