Cheesy Chicken and Rice Casserole
Ingredients (serves ~6–8):
2 cups cooked chicken, shredded (rotisserie works great)
1 cup uncooked long-grain rice
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1 cup chicken broth
1 small onion, diced (optional)
1 tsp garlic powder
Salt & pepper to taste
Optional: chopped parsley for garnish
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Mix Base:
In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, salt, and pepper. Mix until smooth.
Add Rice and Chicken:
Stir in the uncooked rice, shredded chicken, and diced onion. Mix well.
Assemble Casserole:
Pour mixture into a greased 9×13-inch baking dish. Top with shredded cheddar cheese.
Bake:
Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until the rice is tender and the top is bubbly and golden.
Serve:
Let it rest for 5–10 minutes before serving. Garnish with parsley if desired.
