Kristy Cook
Ingredients
- 2 cups cooked and shredded chicken You can use leftover chicken, rotisserie chicken, or boil and shred chicken breasts.
- 1 cup uncooked rice white or brown rice, as preferred
- 2 1/2 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen mixed vegetables carrots, peas, corn, and green beans work well
- 1 cup shredded cheddar cheese
- Optional: 1/2 cup grated Parmesan cheese for topping
Instructions
Preheat the Oven:
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Mix the Casserole Ingredients:
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In a large mixing bowl, combine the cooked shredded chicken, uncooked rice, chicken broth, cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until everything is well mixed.
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Fold in the frozen mixed vegetables and half of the shredded cheddar cheese into the mixture.
Transfer to Baking Dish:
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Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake:
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Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Add Cheese and Finish Baking:
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Remove the foil, sprinkle the remaining cheddar cheese (and optional Parmesan cheese) over the top of the casserole.
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Return to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the rice is fully cooked.
Serve:
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Let the casserole sit for a few minutes after removing it from the oven. Then, serve warm.
