Combine chicken and instant rice in a casserole for a no-fuss bake that turns rich and comforting as it cooks.

While the casserole is baking, if you’re using a crunchy topping, mix the crushed crackers or breadcrumbs with the melted butter in a small bowl until evenly coated.

Remove the foil from the casserole. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. If using, add the buttery cracker or breadcrumb mixture on top of the cheese.

Return the casserole to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, the topping is golden, and the casserole is bubbling around the edges.

Let the casserole rest for about 5–10 minutes before serving. This helps it set up a bit and makes it easier to scoop into nice, hearty servings.

For picky eaters, you can leave out the mixed vegetables and serve them on the side instead, or swap them for just corn or just peas if that’s what your family prefers. If your crew doesn’t love mushrooms, use two cans of cream of chicken soup or try cream of celery for a milder flavor. To make it a little lighter, use reduced-fat soups, skim or 2% milk, and part-skim cheese, and skip the cracker topping. For extra protein and a heartier feel, stir in an extra 1/2–1 cup of chicken or add a drained can of white beans. If your family likes a little kick, sprinkle in a pinch of paprika or red pepper flakes, or use pepper jack cheese in place of some of the cheddar. You can also change up the flavor by using instant brown rice—just be sure to check the package and add a few extra minutes of baking time if needed, since brown rice sometimes takes a bit longer. For a fun “pizza night” twist, leave out the mixed veggies, top the casserole with mozzarella instead of cheddar, and add sliced pepperoni on top during the last 10 minutes of baking. This recipe is very forgiving, so don’t be afraid to use what you have on hand and adjust it to fit your family’s tastes.