Ingredients
Scale
- 2 cups cooked white rice (prepared according to package)
- 12 oz canned chicken breast (drained) or 2 cups leftover cooked chicken
- 1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
- 1.5 cups frozen mixed peas and carrots
- 1/2 cup milk (any kind)
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with a small amount of oil or non-stick spray. In a large mixing bowl, combine the cooked rice, drained chicken, frozen vegetables, and half of the shredded cheese. Stir them together until the ingredients are evenly distributed throughout the mixture.
- In a separate smaller bowl, whisk together the condensed soup, milk, garlic powder, onion powder, salt, and pepper. Pour this creamy mixture over the rice and chicken in the large bowl. Stir everything together until the rice is fully coated in the sauce. Transfer the entire mixture into your prepared baking dish and spread it out into an even layer using a spatula.
- Place the dish in the center rack of the oven and bake for 20 minutes. After 20 minutes, remove the dish and sprinkle the remaining half cup of shredded cheese over the top. Return the casserole to the oven for another 5 to 10 minutes, or until the cheese is melted and bubbly and the edges are starting to turn golden brown. Remove from the oven, let it sit for 5 minutes to set, and serve hot.
- Cook Time: 40 minutes