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Description
A comforting and easy-to-prepare casserole that combines chicken and rice with creamy sauce, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream of chicken soup, chicken broth, and sour cream.
- Add shredded chicken, uncooked rice, garlic powder, onion powder, salt, and pepper. Stir well.
- Pour mixture into a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese on top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes until rice is tender and cheese is bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can use leftover or rotisserie chicken.
- For a crispier top, broil for the last 2-3 minutes.
- Freeze unbaked casserole for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baked
- Cuisine: American