Chicken Rice Casserole (Print Version)
# Ingredients:
01 -
2-3 cups cooked and shredded chicken.
02 -
1 package onion soup mix.
03 -
1 can (10.5 oz) cream of mushroom soup.
04 -
1 can (10.5 oz) cream of chicken soup.
05 -
2 cups milk.
06 -
¾ cup sour cream.
07 -
½ cup water.
08 -
2 cups uncooked minute rice.
09 -
Salt and pepper, to taste.
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
In a large bowl, mix together the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, rice, salt, and pepper.
03 -
Grease a 9x13-inch baking pan and pour in the chicken and rice mixture.
04 -
Cover with foil and bake for 45 minutes.
05 -
Remove the foil and bake for an additional 15 minutes, or until the top is bubbly.
06 -
Let the casserole rest for a few minutes before serving.
# Notes:
01 -
This casserole combines tender chicken, creamy soup, and rice for a comforting, one-pan meal.
02 -
The recipe is easy to prepare and perfect for busy weeknights.
03 -
Using pre-cooked chicken saves time, making this a convenient dinner option.