In a large mixing bowl (or directly in a greased 9×13-inch casserole dish), combine:
Cooked rice
Shredded chicken
Frozen vegetables (no need to thaw)
Creamy sauce mixture
Stir until everything is evenly coated.
Step 5: Add Cheese & Crunch
Spread the mixture evenly into your prepared casserole dish.
Sprinkle cheddar cheese evenly over the top, then Parmesan.
If using the cracker topping: mix crushed crackers with melted butter and sprinkle over the cheese layer.
Step 6: Bake
Place casserole in the oven and bake uncovered for 30–35 minutes, or until hot and bubbly.
For an extra golden top, broil for 2–3 minutes at the end—watch closely to avoid burning.
Step 7: Rest & Serve
Let the casserole rest for 5–10 minutes before serving (this allows the layers to set).
Sprinkle with extra paprika or parsley for color.
Serve with a side salad or crusty bread.
Tips & Tricks from 20+ Years of Making This
Make ahead: Assemble the casserole up to 24 hours ahead and refrigerate. Add 10 extra minutes to the baking time.
Freeze for later: Wrap the unbaked casserole tightly in foil and freeze for up to 3 months. Bake straight from frozen at 350°F (175°C) for about 60–70 minutes.
Change the protein: Swap chicken for cooked turkey, ham, or even ground beef.
Vegetarian option: Replace chicken with sautéed mushrooms and extra vegetables, and use cream of mushroom soup instead of chicken.
Cheese experiments: Try Monterey Jack for a milder flavor, or a sharp white cheddar for a tangy kick.
