Creamy Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded or cubed
02 -
1 cup uncooked long-grain rice
03 -
1 can (10.5 oz) cream of chicken soup
04 -
1 can (10.5 oz) cream of mushroom soup
05 -
2 cups chicken broth
06 -
1/2 cup milk
07 -
1 cup shredded cheddar cheese, plus extra for topping
08 -
1 tsp garlic powder
09 -
1 tsp onion powder
10 -
Salt and pepper to taste
→ Topping
11 -
1/2 cup panko breadcrumbs
12 -
2 tbsp butter, melted
# Instructions:
01 -
Set your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
02 -
In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
03 -
Fold in the cooked chicken and 1 cup of shredded cheddar cheese. Mix well to ensure everything is evenly coated.
04 -
Pour the mixture into the prepared casserole dish and spread it evenly.
05 -
Sprinkle additional shredded cheddar cheese over the top.
06 -
In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle this mixture evenly over the cheese layer.
07 -
Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the top is golden brown.
08 -
Let the casserole cool slightly before serving. Pair it with a fresh salad or steamed veggies for a complete meal.