Description
A creamy and comforting chicken rice casserole that evokes nostalgia and warmth, perfect for weeknight dinners and 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 your oven to 350°F (175°C).
- Combine shredded chicken, uncooked rice, both soups, chicken broth, milk, garlic powder, onion powder, and black pepper in a large mixing bowl. Stir until well mixed.
- Pour the mixture into a greased 9×13-inch baking dish. Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle cheddar cheese on top; bake uncovered for an additional 15 minutes until bubbly and golden brown. Let sit for about 5 minutes before serving.
Notes
Shredding warm chicken gives a silkier texture. Allow the casserole to rest for 5 minutes after baking to let the sauce thicken.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg