Description
A comforting casserole featuring chicken, rice, and creamy soups, topped with 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 together the shredded chicken, uncooked rice, both soups, chicken broth, milk, garlic powder, onion powder, and black pepper.
- Pour the mixture into a greased 9×13-inch baking dish. Cover the dish with foil and bake for 45 minutes.
- After 45 minutes, remove the foil and sprinkle cheddar cheese on top. Bake for an additional 15 minutes until bubbly and golden.
- Let the casserole rest for 5 minutes before serving.
Notes
For added flavor, serve with sour cream or fresh herbs. Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American