Creamy Chicken Rice Casserole

Ingredients:

• 2 cups cooked white rice
• 2 cups shredded rotisserie chicken
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional for topping)
• 2 tbsp melted butter (for breadcrumbs)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the cooked rice, shredded chicken, cream of mushroom soup, sour cream, and chicken broth.
3. Add the garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
4. Fold in the shredded cheddar cheese and frozen peas.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. If using breadcrumbs, toss them with melted butter and sprinkle over the casserole.
7. Bake for 30-35 minutes, or until the casserole is bubbly and the top is lightly golden.
8. Let cool for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal per serving | Servings: 6 servings

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