Ingredients
2 cups cooked chicken, shredded or diced (rotisserie works great)
2 cups instant white rice, uncooked
1 can (10.5 ounces) cream of chicken
1 can (10.5 ounces) cream of mushroom or cream of celery soup
2 cups low-sodium chicken broth
1 cup milk
1 1/2 cups grated cheddar cheese, divided
1 cup frozen mixed vegetables (peas, carrots, and corn), optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup crushed butter crackers or breadcrumbs (optional)
2 tablespoons melted butter (for sprinkling, optional)
Nonstick spray or a little butter/oil to grease the baking dish
2 cups instant white rice, uncooked
1 can (10.5 ounces) cream of chicken
1 can (10.5 ounces) cream of mushroom or cream of celery soup
2 cups low-sodium chicken broth
1 cup milk
1 1/2 cups grated cheddar cheese, divided
1 cup frozen mixed vegetables (peas, carrots, and corn), optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup crushed butter crackers or breadcrumbs (optional)
2 tablespoons melted butter (for sprinkling, optional)
Nonstick spray or a little butter/oil to grease the baking dish
Tips
Preheat oven to 175°C (350°F). Lightly grease a 9×13-inch baking pan with nonstick spray, butter, or oil.
In a large bowl, combine the cream of chicken, cream of mushroom (or celery) soup, chicken broth, and milk. Whisk or stir until smooth and well blended.
Add garlic powder, onion powder, dried parsley (optional), salt and black pepper.
Add the uncooked instant rice, cooked chicken, 1 cup of grated cheddar cheese, and frozen mixed vegetables (optional) to a bowl. Stir until the rice and chicken are evenly coated with the sauce.
Pour the mixture into the prepared baking dish and spread it evenly, making sure the rice is mostly covered with liquid so it can cook properly.
Cover the dish tightly with foil and bake for 25–30 minutes, until the rice is tender and most of the liquid has been absorbed.
