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Mamaw’s Chicken And Rice Casserole

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A comforting family favorite made with tender chicken, creamy rice, and simple ingredients baked together for the perfect cozy dinner.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup uncooked long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
1 cup milk
1 small onion, finely diced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt (or to taste)
1 cup shredded cheddar cheese
2 tablespoons unsalted butter, cut into small pieces
Fresh parsley, chopped (optional garnish)

Instructions

Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, and milk.
Stir in the diced onion, garlic powder, onion powder, paprika, salt, and black pepper.
Add the cooked chicken and mix until evenly combined.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the shredded cheddar cheese over the top.
Dot the casserole with small pieces of butter.
Cover tightly with aluminum foil.
Bake for 1 hour 15 minutes, or until the rice is tender and the casserole is hot and bubbly.
Remove the foil during the last 10 minutes of baking for a lightly golden top.
Let the casserole rest for 10 minutes before serving.
Garnish with fresh parsley if desired.

Notes

Rotisserie chicken works wonderfully for a quick and easy version.
Make sure the casserole is tightly covered while baking so the rice cooks properly.
If using brown rice, increase the cooking time and add extra broth as needed.
For extra flavor, mix in sautéed mushrooms, peas, or carrots.
Leftovers reheat beautifully and make excellent next-day lunches.

Find it online: https://allrecipesmade.com/mamaws-chicken-and-rice-casserole/