This Cheesy Chicken Rice Casserole is a super easy and delicious go-to meal for times when you’re trying to save money, want to use up leftovers, or don’t really feel like cooking. It takes about 5 minutes to mix together if you have the right leftovers on hand. And I made this whole Cheesy Chicken Rice Casserole for only $5! Read to find out how to make this for dinner tonight!
CHEESY CHICKEN RICE CASSEROLE
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I am not, by any means, a food blogger.
I posted precisely 3 recipes in my the very first weeks of my blog and then I realized that recipe posts just weren’t my talent.
But I do talk about how to save money on food quite a bit.
And I really love sharing specific ways that I’m saving on food in my own life with my readers.
So, when I was making this Cheesy Chicken Rice Casserole the other night, I thought of you.
This is such an easy and tasty go-to meal that uses up leftovers you have on hand. And it is cheap!
I made this whole Cheesy Chicken Rice Casserole for $5!
And I’m in Connecticut where groceries are expensive. You could probably make this casserole for $4 or even less if you’re in a state with lower grocery prices.
This is the perfect recipe for using up leftovers. If you have shredded crock-pot chicken and cooked rice, you’ll be good to go.
Here are the ingredients with a price break-down.
1 shredded chicken breast – $2
2 cups cooked rice – .50
Salsa – .50
1 bag frozen mixed veggies – $1
1/2 bag shredded cheese – $1
Total Cost $5
I used Trader Joe’s quick cooking brown rice. You can just use whatever type of rice your family likes or whatever you have on hand.
I used Kirkland salsa from Costco and just dumped some out of the big jar. It’s a pretty mild salsa. But again, use whatever kind of salsa your family likes.
I used a whole bag of frozen mixed veggies because I had a small bag on hand. Sometimes I buy the giant bag of mixed veggies from Costco and just scoop out about 2 cups for this recipe.
And I don’t cook the frozen veggies. I mix them right in frozen and they cook in the oven. How easy is that?
I like to shred my own cheese using a super fast and easy (and cheap!) grater. I love this one because it saves my fingers from getting cut.
We get the big block of cheese from Costco and then just cut off a chunk and shred it up. If you’re using bagged pre-shredded cheese, that’s totally fine. Use however much you want to cover the top of your casserole. I think about half a bag should do it.
And I here’s a guilty – but delicious, so I have to share – secret.
I eat this casserole with tortilla chips!
Instead of using silverware I scoop it up on chips. I break the tortillas into smaller pieces (about thirds) to make me feel like I’m eating less chips with my dinner.
By the way, I buy the giant bag of tortillas from Costco too. Chips and Salsa is my husband’s favorite snack, so we go through a lot of tortillas around here.
So, this definitely isn’t the healthiest dinner in my rotation. But it sure is good.
Here’s the complete recipe.
Prep Time: 5 minutes
Total Time: 25 minutes
1 shredded chicken breast
2 cups cooked rice
1/2 – 1 cup salsa
1 bag frozen mixed veggies
1/2 bag shredded cheese
- Preheat oven to 375.
- Add cooked rice to a large casserole dish.
- Add shredded chicken breast. Stir.
- Add frozen mixed veggies. Stir.
- Add desired amount of salsa. I use about 3/4 cup. Stir.
- Use the back of your spoon to flatten the top of the casserole.
- Top with shredded cheese.
- Bake for 20 minutes or until your cheese starts to brown.
- Serve with chips, if desired.
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Hope you enjoy this cheesy chicken rice casserole!