Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle shredded cheddar cheese on top, and bake for another 15 minutes until the cheese melts and the rice is tender.
- Let it rest for 5 minutes before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- For extra flavor, add chopped vegetables like carrots or peas.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg