Creamy Chicken & Rice Bake (10-Minute Prep)
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
1 cup uncooked long-grain rice
1 can (300–400 ml) cream of chicken soup
1½ cups chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1 tsp garlic powder
½ tsp black pepper
Optional: 1 cup frozen mixed vegetables
Instructions
Heat oven to 180°C (350°F).
Grease a casserole dish.
Mix chicken, uncooked rice, soup, broth, sour cream, garlic powder, pepper, and vegetables (if using).
Spread into the dish and cover tightly with foil.
Bake 45–50 minutes until rice is tender.
Remove foil, sprinkle cheese on top, and bake another 5–10 minutes until melted and bubbly.
Rest 5 minutes before serving.
Optional extras
Crispy fried onions on top
Chopped parsley
A little paprika for color
