Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine cooked chicken and cooked rice.
- Add cream of chicken soup, sour cream, and chicken broth; stir until mostly smooth.
- Mix in shredded cheese, garlic powder, onion powder, and salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 30–40 minutes, until heated through and bubbly and the cheese is melted.
- Remove from oven and let sit 5 minutes. Garnish with chopped parsley if desired before serving.
Notes
Use day-old or cooled cooked rice to avoid a soggy casserole. Shred chicken finely for even distribution. If the top browns too quickly, tent with foil for the last 10 minutes of baking. Can be assembled ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: casserole, chicken dinner, comfort food, easy weeknight meal, family-friendly