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Chicken and Rice Casserole

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Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 cup uncooked long-grain rice
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10.5 oz cream of chicken soup
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 cup frozen peas and carrots optional
  • ½ cup breadcrumbs optional, for topping

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  • Combine Ingredients: In a large mixing bowl, combine the rice, cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir until well blended.
  • Assemble the Casserole: Pour the rice mixture into the prepared baking dish. Spread the shredded chicken evenly over the top. If using frozen peas and carrots, scatter them over the chicken.
  • Bake: Cover the dish tightly with aluminum foil and bake for 40-50 minutes, or until the rice is tender and the liquid is absorbed.
  • Add Cheese and Toppings: Remove the foil and sprinkle shredded cheddar cheese evenly over the casserole. Add breadcrumbs if desired for extra crunch. Return to the oven and bake uncovered for 10-15 minutes, or until the cheese is melted and bubbly.
  • Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if you like.