Description
A creamy and comforting casserole featuring layers of juicy chicken, fluffy rice, and gooey cheese perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked long-grain white rice
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 onion, finely chopped
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the cream of chicken soup, cream of mushroom soup, chicken broth, onion, garlic powder, paprika, and season with salt and pepper in a large bowl.
- Spread the uncooked rice on the bottom of a greased 9×13 inch baking dish.
- Layer the shredded chicken over the rice.
- Pour the soup mixture over the chicken and rice, ensuring it is evenly distributed.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
- Remove the foil and sprinkle cheddar cheese on top.
- Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let it sit for a few minutes before serving.
Notes
You can swap the chicken with turkey or veggies for a delightful vegetarian version. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg