Description
A comforting one-pan chicken and rice casserole with creamy soups and cheese, perfect for busy weeknights or family gatherings.
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 the oven to 350°F (175°C).
- In a large bowl, mix the chicken, rice, both soups, broth, milk, garlic powder, onion powder, and black pepper.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle cheese on top, and bake for 15 more minutes until bubbly and golden.
- Let the casserole rest for 5 minutes before serving.
Notes
You can use leftover rotisserie chicken for easier prep and add vegetables like peas or bell peppers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American