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Chicken and Rice Casserole

  • 3 cup Chicken (cooked and shredded)
  • 2 cup Instant rice
  • 22.6 oz Cream of chicken soup (one family style can)
  • 1/2 teaspoon Onion powder
  • 1/8 teaspoon Garlic powder
  • Salt and pepper (to taste)
  • 1 1/2 cup Cheddar cheese (shredded)

  1. Preheat oven to 350 degrees. Start by cooking rice according to package directions. 
  2. In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish. 
  3. Top with remaining 1/2 cup of cheese and bake for 15-20 minutes. Serve and enjoy. 
  4. Optional: Top with fresh diced parsley for garnish.

This article and recipe adapted from this site

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