Why did my casserole turn out dry?

Insufficient liquid or overbaking can cause dryness. Next time, add more broth or reduce cooking time.

How can I fix a soggy casserole?

Bake uncovered for an additional 5-10 minutes to allow excess liquid to evaporate.

Use silicone muffin trays to freeze single servings. Once frozen, transfer them to freezer bags.

Yes, but increase the liquid slightly and adjust the cooking time as brown rice takes longer to cook.

Add a small amount of broth or sauce before reheating to restore moisture.

Scale

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Ingredients: In a large mixing bowl, combine cooked rice, shredded chicken, cream of chicken soup, vegetables, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Assemble Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly, and sprinkle shredded cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Rest and Serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Substitutions: Use gluten-free cream of chicken soup and shredded cheese for a gluten-free option. For a dairy-free version, opt for coconut milk or cashew cream and dairy-free cheese.
Vegetables: Add your favorite vegetables, such as bell peppers, mushrooms, or zucchini, for extra nutrients and flavor.
Low-Carb Option: Substitute cauliflower rice for traditional rice to reduce carbohydrates.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven for the best texture.
Pro Tip: Slightly undercook the rice before mixing; it will finish cooking in the oven, preventing a mushy texture.