Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots (optional)
• 2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook Rice: In a medium saucepan, combine the uncooked rice and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15-18 minutes until the rice is cooked and the liquid is absorbed. Set aside.
3. Prepare the Mixture: In a large mixing bowl, combine the shredded chicken, cooked rice, milk, cream of chicken soup, cream of mushroom soup, chopped onion, peas and carrots (if using), garlic powder, onion powder, salt, and pepper. Mix well to combine.
4. Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped green onions before serving.

Enjoy your creamy chicken and rice casserole!

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