Print
Description
A comforting and easy-to-make chicken and rice casserole that’s perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of chicken 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
- 1/2 cup frozen peas (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, and black pepper.
- Stir in the frozen peas if using.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for another 15 minutes or until the cheese is melted and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- You can use leftover or rotisserie chicken for this recipe.
- For a crispy top, broil for 2-3 minutes after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American