Description
A simple and comforting chicken rice casserole made by dumping all ingredients into a baking dish and baking until creamy and delicious. Perfect for an easy weeknight dinner.
Ingredients
2 cups uncooked long grain white rice
4 cups chicken broth
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked chicken, shredded or diced
1 cup shredded cheddar cheese
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, chopped onion, minced garlic, dried thyme, dried parsley, salt, and black pepper. Stir until well combined.
Lightly grease a 9×13 inch baking dish with cooking spray or butter.
Pour the rice mixture into the prepared baking dish and spread evenly.
Evenly distribute the cooked chicken over the rice mixture.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 50 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from oven and let stand for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour