Description
A heartwarming, no-fuss casserole that brings together tender shredded chicken, creamy soups, rice, and a blanket of melted cheddar. This simple yet satisfying dish is perfect for busy weeknights and evokes a comforting Southern charm.
Ingredients
– 3 cups cooked, shredded chicken
– 1 can (10.5 oz) cream of mushroom soup
– 1 can (10.5 oz) cream of chicken soup
– 2 cups cooked rice
– 2 cups shredded cheddar cheese
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, cream of mushroom soup, cream of chicken soup, and cooked rice. Mix until the ingredients are well incorporated.
3. Transfer the mixture into a greased 9×13-inch casserole dish.
4. Sprinkle 1 cup of shredded cheddar cheese evenly over the top, then layer the remaining 1 cup of cheese as a final topping.
5. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese has melted and begun to brown slightly.
6. Remove from the oven and let rest for 5 minutes before serving.
Notes
– For an extra touch of flavor, season the mixture with a dash of black pepper or your favorite dried herbs before baking.
– If you prefer a creamier texture, stir in a splash of milk with the soups.
– Serve with a simple green salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg