Description
A simple and satisfying chicken and rice casserole, perfect for a weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup frozen peas
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook rice according to package directions, using chicken broth instead of water.
- In a large bowl, combine cooked rice, shredded chicken, cream of chicken soup, peas, onion, and melted butter.
- Season with salt and pepper.
- Pour mixture into a greased 9×13 inch baking dish.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can substitute cooked chicken from a rotisserie chicken.
- Add other vegetables like carrots or corn.
- Top with breadcrumbs or cheese for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American