Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- Garlic powder
- Onion powder
- Black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, uncooked rice, both cream soups, chicken broth, milk, garlic powder, onion powder, and black pepper. Mix well.
- Pour the mixture into a greased 9×13-inch baking dish and cover with aluminum foil. Bake for 45 minutes.
- Remove the foil and sprinkle cheddar cheese on top. Bake uncovered for an additional 15 minutes until bubbly and golden brown.
- Let it rest for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Feel free to customize by adding vegetables like peas or carrots. Use rotisserie chicken for extra flavor and convenience. Adjust spices according to personal taste preferences.
