Description
A creamy and cheesy chicken rice casserole that’s perfect for busy weeknights and family gatherings.
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, combine 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.
- Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 15 minutes until bubbly and golden.
- Allow to rest for 5 minutes before serving.
Notes
Consider swapping chicken for turkey or using a plant-based alternative to keep it vegetarian. Brown rice can be a good substitute for a heartier texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg