Description
A hearty chicken and rice casserole perfect for busy weeknights, combining tender chicken, creamy sauces, and cheesy goodness.
Ingredients
Scale
- 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 the oven to 350°F (175°C).
- In a large bowl, mix together the chicken, rice, soups, broth, milk, garlic powder, onion powder, and black pepper until well combined.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and sprinkle cheddar cheese on top. Bake for an additional 15 minutes or until bubbly and golden.
- Allow the casserole to rest for 5 minutes before serving.
Notes
This casserole can be customized by adding vegetables or using leftover rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg