Ingredients
– 2 cups cooked chicken (shredded or cubed)
– 1 cup uncooked long-grain rice
– 1 can (10.5 oz) cream of chicken soup
– 1 can (10.5 oz) cream of mushroom soup
– 2 cups chicken broth
– 1/2 cup milk
– 1 cup shredded cheddar cheese (plus extra for topping)
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– 1/2 cup panko breadcrumbs (for topping)
– 2 tbsp butter (melted)
Instructions
1. **Preheat Oven:**
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. **Mix Ingredients:**
– In a large bowl, mix together the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. **Add Chicken:**
– Fold in the cooked chicken and 1 cup of shredded cheddar cheese. Mix well to coat everything evenly.
4. **Assemble the Casserole:**
– Pour the mixture into the prepared casserole dish and spread it out evenly.
5. **Top with Cheese:**
– Sprinkle additional shredded cheddar cheese over the top.
6. **Add Breadcrumbs:**
– In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the cheese layer.
7. **Bake:**
– Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the rice is tender and the top is golden brown.
8. **Serve and Enjoy:**
– Let the casserole cool slightly before serving. Pair it with a fresh salad or steamed veggies for a complete meal.
Enjoy!
