Description
A simple and delicious chicken and rice casserole perfect for busy weeknights. This recipe uses Minute Rice for quick preparation and canned chicken for convenience.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup Minute Rice, uncooked
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, and milk. Stir well.
- Add the uncooked Minute Rice to the mixture and stir to combine.
- Season with salt and pepper to your preference.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until the casserole is heated through and the rice is tender.
- If desired, sprinkle shredded cheddar cheese over the top during the last 5 minutes of baking.
- Let stand for a few minutes before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken instead of canned chicken.
- For a richer flavor, add a teaspoon of onion powder or garlic powder.
- Serve hot as a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American