Ingredients:
Two cups of cooked, diced or shredded chicken
One cup of long-grain rice, uncooked
One can of cream of chicken soup (10.5 oz)
One can of cream of mushroom soup (10.5 oz)
Two cups of chicken broth
Half a cup of milk
One cup of cheddar cheese shreds (plus more for garnish)
One teaspoon of garlic powder
One teaspoon of onion powder
To taste, add salt and pepper.
Half a cup of panko breadcrumbs (to garnish)
Two tablespoons melted butter
Directions:
Preheat Oven: Grease a 9 x 13-inch casserole dish and preheat the oven to 350°F (175°C).
Combine Ingredients: Put the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, milk, onion and garlic powders, salt, and pepper in a big bowl. Mix until it’s smooth.
Add Chicken: Stir in 1 cup of shredded cheddar cheese and the cooked chicken. To guarantee that everything is coated equally, thoroughly mix.
To assemble the casserole, transfer the mixture into the casserole dish that has been prepared and level it out.
Top with Cheese: Cover the top with more shredded cheddar cheese.
Add Breadcrumbs: Put melted butter and panko breadcrumbs in a small bowl. Evenly distribute this mixture on top of the cheese layer.
Bake: Bake the casserole dish for half an hour after covering it with foil. After taking off the foil, continue baking for another fifteen minutes, or until the top is golden brown and the rice is soft.
Before serving, allow the dish to cool somewhat. For a full supper, serve it with steamed vegetables or a fresh salad.
Cheesy, creamy, and flavorful in every bite, this Creamy Chicken and Rice Casserole is the perfect comfort meal! Ideal for quiet weekends or hectic weeknights
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