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