Description
A comforting and easy-to-make chicken rice casserole using Campbell’s cream of mushroom soup. This hearty dish combines tender chicken, fluffy rice, and creamy soup for a delicious family meal.
Ingredients
2 cups cooked white rice
2 cups cooked chicken, shredded or diced
1 can (10.5 ounces) Campbell’s Cream of Mushroom Soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
Instructions
Preheat the oven to 350°F (175°C).
Heat olive oil in a skillet over medium heat. Add chopped onion and celery and cook for 5 minutes until softened.
In a large mixing bowl, combine the cooked rice, cooked chicken, Campbell’s Cream of Mushroom Soup, sour cream, milk, cooked onion and celery, garlic powder, black pepper, and salt. Mix until well combined.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
Sprinkle shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 35 to 40 minutes, or until the casserole is hot and bubbly and the cheese is melted and slightly golden.
Remove from oven and let it cool for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes