Ingredients
Scale
- 4 cups cooked chicken, shredded
- 1 cup long-grain white rice, uncooked
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup mayonnaise
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1 teaspoon black pepper
- 1 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 cooked chicken, uncooked rice, cream of mushroom soup, cream of chicken soup, milk, mayonnaise, celery, onion, and black pepper. Mix well until all ingredients are evenly distributed.
- Step 3: Pour the chicken mixture into the prepared baking dish, spreading it evenly.
- Step 4: Cover the baking dish tightly with aluminum foil.
- Step 5: Bake for 1 hour, then remove the foil and sprinkle the cheddar cheese evenly over the top.
- Step 6: Bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the rice is cooked. Let cool slightly before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F until warmed through.
- Serve with a side of steamed green beans or a simple salad for a complete and comforting meal.
- For extra flavor, lightly sauté the celery and onion before adding them to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American