Creamy Chicken and Rice Casserole
Ingredients (4 only!):
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup uncooked rice
1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
Instructions:
Preheat your oven to 180°C (350°F).
In a large bowl, mix together the chicken, rice, and cream of chicken soup.
Pour the mixture into a greased baking dish.
Sprinkle the shredded cheese evenly on top.
Cover with foil and bake for 35–40 minutes, or until the rice is tender.
Remove foil for the last 5–10 minutes to let the cheese get golden and bubbly.
Let it rest for 5 minutes, then serve creamy and comforting!
If you want, I can also give you a vegan or vegetarian 4-ingredient creamy version that’s just as comforting. Do you want me to do that too?
