Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 cup long-grain white rice, uncooked
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup frozen peas
- 1/4 cup shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, and milk. Stir well to combine.
- Step 3: Stir in the frozen peas.
- Step 4: Pour the mixture into the prepared baking dish.
- Step 5: Cover the dish with aluminum foil and bake for 1 hour.
- Step 6: Remove the foil, sprinkle with shredded cheddar cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the rice is cooked through. Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk if needed to restore creaminess.
- Serve with a side of steamed green beans or a crisp garden salad to balance the richness of the casserole.
- For extra flavor, sauté a diced onion and minced garlic before adding them to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American