Description
A comforting Chicken and Rice Casserole with a creamy cheese blanket, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 cup cream of chicken soup
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup frozen peas (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, cream of chicken soup, milk, shredded cheese, peas (if using), garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle breadcrumbs on top for a crunchy finish, if desired.
- Bake in the preheated oven for 25-30 minutes, or until hot and bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
Make-ahead magic: Prepare a day ahead and refrigerate before baking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg