Description
A simple and comforting chicken rice casserole that you can prepare by dumping all ingredients into a baking dish and baking until creamy and delicious. Perfect for an easy weeknight dinner.
Ingredients
2 cups uncooked long grain white rice
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
2 1/2 cups chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
3 cups cooked chicken, shredded or diced
1 1/2 cups shredded cheddar cheese
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the uncooked rice, condensed cream of mushroom soup, condensed cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
Grease a 9×13 inch baking dish with cooking spray or butter.
Pour the rice mixture into the prepared baking dish and spread evenly.
Evenly distribute the cooked chicken over the rice mixture.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the casserole.
Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour