A comforting, family-friendly dinner that's both hearty and easy to prepare, this creamy chicken casserole combines tender chicken, flavorful vegetables, and a cheesy topping.
Ingredients
Scale:
3 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup long-grain white rice
2 cups chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup chopped broccoli
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 cups shredded cheddar cheese
1 cup crushed butter crackers or breadcrumbs (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, and salt and pepper. Stir until well blended and creamy.
To the bowl with the sauce, add the cooked rice, shredded chicken, mixed vegetables, and broccoli. Mix everything until well coated in the creamy sauce.
Grease a 9x13 inch casserole dish with cooking spray or butter and pour the chicken mixture into it, spreading it evenly.
Sprinkle the shredded cheddar cheese generously over the top of the casserole. Optionally, sprinkle the crushed butter crackers or breadcrumbs on top.
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Remove from the oven and allow to cool for a few minutes before serving.
