Directions:
Preheat the Oven:Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Mix the Filling:In a large bowl, combine shredded chicken, frozen mixed vegetables, uncooked rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and black pepper. Stir well until evenly combined.
Assemble the Casserole:Pour the mixture into the prepared baking dish and spread it out evenly.
Bake Covered:Cover tightly with foil and bake for 25 minutes, allowing the rice to cook and absorb the creamy mixture.
Add the Cheese:Remove foil and sprinkle shredded Colby Jack cheese evenly over the top.
Finish Baking:Return to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Cool & Serve:Let the casserole rest for a few minutes before serving to allow it to set.
Preparation time: 10 minutes Cooking time: 40–45 minutes Total time: 50–55 minutes
Calories: ~450 kcal per serving
