Chicken Rice Casserole
INGREDIENTS
* 2 cups cooked chicken, shredded
* 2 cups uncooked long grain rice
* 1- 10 oz bag frozen peas and carrots
* ½ onion, chopped
* 2 cans cream of chicken soup
* 2 cups chicken broth
* 2 teaspoons paprika
* 2 teaspoons poultry seasoning
* 1 teaspoon salt
* 1 teaspoon pepper
* 3 tablespoons butter, sliced
* fresh parsley for garnish, if desired
INSTRUCTIONS
1. Preheat oven to 400 degrees and prepare a 9 x 13 casserole dish with non-stick cooking spray.
2. Spread the chicken evenly along the bottom of the casserole dish.
3. Pour the rice on top of the chicken.
4. Add frozen peas and carrots and chopped onion on top of the rice.
5. In a large bowl, mix the soup, chicken broth, paprika, poultry seasoning, and salt & pepper until well combined.
6. Spread the mixture on top of the peas and carrots.
7. Top with sliced butter
8. Cover with foil and bake for 1 hour. Test to see if the rice is cooked. If not, uncover and cook for an additional 30 minutes, or so