Creamy Chicken & Rice Casserole Delight!
A creamy and comforting casserole perfect for a weeknight dinner.
Equipment
- 9x13 inch baking dish Or similar sized oven-safe dish
Ingredients
Chicken & Rice
- 2 cups cooked chicken shredded or cubed
- 1 cup uncooked long-grain rice
Creamy Sauce & Cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 0.5 cup milk
- 1 cup shredded cheddar cheese plus extra for topping
Seasonings & Topping
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 0.5 cup panko breadcrumbs for topping
- 2 tbsp butter melted
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken (ing_1), rice (ing_2), cream of chicken soup (ing_3), cream of mushroom soup (ing_4), chicken broth (ing_5), and milk (ing_6).
- Stir in cheddar cheese (ing_7), garlic powder (ing_8), onion powder (ing_9), salt (ing_10), and pepper (ing_10).
- Pour mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine melted butter (ing_12) and panko breadcrumbs (ing_11).
- Sprinkle breadcrumb mixture evenly over the casserole.
- Bake for 30-40 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
Notes
You can substitute other cheeses for the cheddar, such as Monterey Jack or Colby Jack.