🧀 Easy Weeknight Chicken & Rice Casserole
🛒 Ingredients (5–7 total)
2 cups cooked chicken (rotisserie chicken = cheat code)
1 cup uncooked rice
1 can cream of chicken soup
1½ cups chicken broth (or water + bouillon)
1 cup shredded cheese (cheddar, Colby-Jack, whatever’s in the fridge)
Optional add-ins: frozen peas, broccoli, corn, or diced onions
Salt & pepper (or garlic powder, paprika if you’re feeling fancy)
🔥 How to Make It
Heat oven to 375°F (190°C).
Dump & stir everything into a greased baking dish (9×13 works great).
Cover tightly with foil.
Bake 45–50 minutes until the rice is tender.
Uncover, sprinkle extra cheese if you want, and bake 5–10 more minutes until bubbly.
🧠 Busy-Night Tips
Rotisserie chicken saves your life on weeknights.
No chicken cooked? Use canned chicken or leftover turkey.
Want crunchy vibes? Toss crushed crackers or chips on top for the last 5 minutes.
This reheats like a champ for next-day lunch.
🔁 Easy Swaps
No cream of chicken soup? Use cream of mushroom.
No cheese? It’s still good — just more “comfort soup casserole” energy.
Want Tex-Mex vibes? Add taco seasoning + a can of Rotel + pepper jack cheese.
If you remember anything specific about your aunt’s version (like “she always used stuffing mix” or “it had tater tots on top”), tell me and I’ll nail her exact recipe.
