Ingredients:
1 cup long-grain white rice, uncooked
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
1/2 cup milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups cooked chicken, shredded
1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped fresh parsley (optional, for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, and milk. Stir in onion powder, garlic powder, and black pepper.
Add shredded chicken and frozen mixed vegetables to the mixture, stirring until well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 50-55 minutes, or until the rice is tender and the casserole is bubbly.
Remove the foil and sprinkle shredded cheddar cheese evenly over the casserole.
Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden.
Garnish with chopped fresh parsley, if desired, and serve.
Prep Time: 10 mins | Cooking Time: 60 mins | Total Time: 1 hr 10 mins
Kcal: 380 | Servings: 6
