Are you ready to transform an ordinary weeknight dinner into an extraordinary culinary adventure? The Little Marsh Island Casserole is not just a recipe—it's a mouthwatering journey that combines creamy, cheesy goodness with hearty ingredients that will have your family begging for seconds! This simple yet delicious dish promises to become your new go-to comfort food, blending the warmth of home-cooked meals with restaurant-quality flavor in just 45 minutes.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 1 cup mixed vegetables
- 1 can cream of chicken soup
- 1 cup cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cooked rice, mixed vegetables, cream of chicken soup, and shredded chicken. Mix thoroughly until all ingredients are well incorporated.
- Add onion powder, salt, and pepper to the mixture. Stir to distribute the seasonings evenly throughout the casserole base.
- Transfer the mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Sprinkle the shredded cheddar cheese over the top of the casserole, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove from the oven and let the casserole rest for 5 minutes before serving to allow the ingredients to set.
- Serve hot, garnishing with fresh chopped parsley or green onions if desired.
Tips
- Use freshly cooked or rotisserie chicken for maximum flavor and tenderness
- For a crispy top, broil the casserole for 2-3 minutes after baking
- Customize your vegetables based on seasonal availability or family preferences
- Allow the casserole to rest after baking to help it set and make serving easier
- For extra richness, substitute half the cream of chicken soup with sour cream
- Make it ahead: This casserole can be assembled and refrigerated up to 24 hours before baking
- Ensure your rice is slightly cooled before mixing to prevent a mushy texture
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
