Serves 1
Directions
- 1Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
- 2In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper, stirring until smooth.
- 3Fold in the cooked chicken and 1 cup of shredded cheddar cheese, mixing well to ensure even coating.
- 4Pour the mixture into the prepared casserole dish and spread it evenly.
- 5Sprinkle additional shredded cheddar cheese over the top.
- 6In a small bowl, combine panko breadcrumbs and melted butter, then sprinkle this mixture evenly over the cheese layer.
- 7Cover the casserole dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the rice is tender and the top is golden brown.
- 8Let the casserole cool slightly before serving.
Ingredients
- 2 cup cooked chicken, shredded or cubed
- 1 cup long-grain rice
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cup chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- extra for topping shredded cheddar cheese (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt (optional)
- to taste pepper (optional)
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
Equipment
9x13-inch casserole dishlarge bowlsmall bowlfoil
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