Description
A simple and comforting chicken and rice casserole perfect for easy weeknight dinners. This recipe uses Minute Rice for quick preparation.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup water or milk
- 1 cup Minute Rice, uncooked
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, and water or milk.
- Stir in the uncooked Minute Rice and cheddar cheese.
- Season with salt and pepper to taste.
- Pour the mixture into a lightly greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until bubbly and heated through.
- Let stand for 5 minutes before serving.
Notes
- You can substitute the canned soups with homemade cream sauces if preferred.
- For a richer flavor, add a tablespoon of chopped fresh parsley or chives.
- Top with buttered breadcrumbs during the last 10 minutes of baking for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg