Chicken Rice Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup uncooked long-grain rice
02 -
2 cups shredded or cubed cooked chicken
03 -
1 can (10.5 oz) cream of mushroom soup
04 -
1 can (10.5 oz) cream of chicken soup
05 -
1/2 cup milk
06 -
2 cups chicken broth
07 -
1 tsp onion powder
08 -
1 tsp garlic powder
09 -
1 cup shredded cheddar cheese, set aside extra for topping
10 -
Salt and pepper as needed
→ Topping
11 -
2 tbsp melted butter
12 -
1/2 cup panko breadcrumbs
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Coat a 9x13-inch baking dish with a little grease.
02 -
Grab a large bowl. Toss in the rice, chicken broth, milk, both cream soups, garlic and onion powders, salt, and pepper. Stir till it’s blended well.
03 -
Stir in the cooked chicken bits and 1 cup of cheddar cheese. Make sure everything’s nicely mixed.
04 -
Spread that mixture evenly into the prepared casserole dish.
05 -
Sprinkle some of that extra shredded cheddar cheese right on the top.
06 -
Mix melted butter with the breadcrumbs in a small bowl. Scatter this on top of the cheese layer.
07 -
Cover your dish with foil and slide it into the oven for 30 minutes. Then take the foil off and continue baking another 15 minutes, or until the rice softens and the top’s golden.
08 -
Give it a few minutes to cool down before serving. Add a side salad or some veggies if you’d like!