Chicken and Rice Casserole
Ingredients:
2 cups cooked chicken (shredded or diced, rotisserie chicken works great)
1 cup long-grain white rice (uncooked)
2 cups chicken broth
1 (10.5 oz) can cream of chicken soup (or cream of mushroom if preferred)
1/2 cup sour cream or plain Greek yogurt
1 small onion, finely chopped
1 cup shredded cheddar cheese (optional for extra creaminess)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 tbsp butter (optional for greasing the dish or for a little extra richness)
1/2 cup frozen peas or mixed veggies (optional)
Fresh parsley or green onions for garnish (optional)
Instructions:
Preheat oven to 375°F (190°C).
Prepare the casserole dish:
Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Mix the casserole ingredients:
In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, and season with salt and pepper. Add the chopped onion and peas (if using).
Assemble the casserole:
Pour the mixture into the prepared baking dish, spreading it evenly. Make sure the rice is submerged in the liquid for even cooking.
Cover and bake:
Cover the dish with foil and bake for 45 minutes to 1 hour, until the rice is fully cooked and tender. Stir halfway through if you want to ensure even cooking.
Add cheese (optional):
If you're adding cheese, sprinkle the shredded cheddar over the casserole in the last 10 minutes of baking, then return it to the oven uncovered until the cheese is melted and bubbly.
Serve:
Let the casserole sit for about 5 minutes before serving to set. Garnish with fresh parsley or green onions if desired.