My moms famous chicken casserol

Ingredients

• 2 cups Mixed Vegetables (frozen or fresh mixed peas, carrots, corn, etc.)
• 0.75 cup White Rice (uncooked long‑grain white rice)
• 10.5 oz Cream of Chicken Soup (98% fat‑free, canned)
• 2 tsp Onion Powder
• to taste Black Pepper
• to taste Salt
• 1 cup Water (used to fill the soup can; adjust if needed)
• 1.75 lb Chicken Breast or Thighs (raw, boneless, skinless; can substitute fish or turkey)
• 1 tbsp Voodoo Seasoning (spicy Cajun‑style blend; optional)
• 4 oz Sharp White Cheddar Cheese (grated)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it preheat fully before assembling the casserole.

   Time: PT10M

   Temperature: 400°F

2. Prepare Base Layer

   Spread 2 cups mixed vegetables evenly in the casserole dish. Sprinkle 3/4 cup uncooked white rice over the vegetables. Pour the 10.5 oz can of low‑fat cream of chicken soup into the dish, then add 2 tsp onion powder, black pepper and salt to taste. Fill the empty soup can with about 1 cup water and pour the water over the mixture.

   Time: PT5M

3. Add Protein

   Lay the raw 1 ¾ lb chicken pieces (or fish/turkey) on top of the rice‑vegetable mixture. Sprinkle the voodoo seasoning evenly over the meat.

   Time: PT5M

4. First Bake

   Place the casserole in the preheated oven and bake uncovered for 40 minutes.

   Time: PT40M

   Temperature: 400°F

5. Add Cheese

   Remove the dish from the oven and sprinkle 4 oz grated sharp white cheddar evenly over the top.

   Time: PT2M

6. Final Bake

   Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.

   Time: PT10M

   Temperature: 400°F

7. Rest and Serve

   Let the casserole rest for 5 minutes before serving. This allows the sauce to set and makes portioning easier.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g