Description
A comforting chicken and rice casserole with creamy soups, tender chicken, and cheddar cheese, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, uncooked rice, both soups, chicken broth, and milk. Add garlic powder, onion powder, and black pepper, mixing well to combine.
- Pour this mixture into your greased 9×13-inch baking dish, spreading it evenly across the bottom.
- Cover the dish with foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and sprinkle shredded cheddar cheese on top. Bake for an additional 15 minutes until golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
Customize with leftover vegetables or spices. Rotisserie chicken can be used for quicker prep.
