Creamy Chicken Rice Casserole
Ingredients:
3 cups rotisserie chicken, shredded
2 cups frozen mixed vegetables
2 cups minute rice, uncooked
10 oz cream of chicken soup
2 ½ cups milk (2% or whole preferred)
2 teaspoons minced garlic
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground pepper
3 cups Colby Jack cheese, shredded
1 tablespoon fresh chopped parsley
Directions:
Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Shred the rotisserie chicken and set aside. Rinse the frozen mixed vegetables under warm water in a colander to thaw.
In a large mixing bowl, combine the chicken, vegetables, minute rice, cream of chicken soup, milk, minced garlic, onion powder, Italian seasoning, salt, and pepper. Stir until evenly blended.
Fold in 1½ cups of shredded cheese.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1½ cups of cheese over the top.
Bake uncovered for 30-35 minutes, or until the rice is tender and the cheese is melted and bubbly.
Remove from the oven, garnish with chopped parsley, and serve warm.
Servings: 6-8