Description
A cozy and comforting casserole that unites tender chicken and creamy rice with a touch of cheese, ideal for family gatherings or busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, finely shredded
- 2 cups cooked rice
- 1 can (10.5 oz) condensed cream of mushroom soup, undiluted
- 1/2 cup whole milk
- 1/4 cup yellow onion, finely chopped
- 1/4 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, cooked rice, cream of mushroom soup, milk, and finely chopped onion. Season with salt and pepper.
- Transfer the mixture to the greased baking dish and smooth it out evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and the casserole is bubbling.
- Serve warm, ideally with a fresh salad or steamed vegetables.
Notes
For added creaminess, stir in a few tablespoons of sour cream or cream cheese. You can also add steamed vegetables for a veggie-packed option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg