Ingredients:
2 cups cooked chicken, shredded
1 1/2 cups rice, uncooked (or 3 cups cooked)
2 cups chicken broth
1 can cream of mushroom soup
1/2 cup shredded cheddar cheese
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped (for garnish)
Salt and pepper to taste
Directions:
Preheat the oven: Set your oven to 350°F (175°C).
Prepare the rice: If using uncooked rice, cook according to package instructions using chicken broth for extra flavor. Set aside.
Mix ingredients: In a large bowl, combine the cooked rice, shredded chicken, cream of mushroom soup, and half of the cheddar cheese. Add salt and pepper to taste.
Assemble the casserole: Spread the chicken and rice mixture evenly into a greased baking dish. Top with cherry tomatoes and the remaining cheddar cheese.
Bake: Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Garnish and serve: Once out of the oven, sprinkle with fresh parsley and serve warm!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 420 kcal per serving
