Ingredients

  • Chicken: 3 cups cooked chicken, shredded or cubed.

  • Rice: 3 cups cooked white rice.

  • Sauce Base: 1 can (10.5 oz) condensed cream of chicken soup.

  • Dairy: 1 cup sour cream and 1/2 cup milk.

  • Cheese: 2 cups shredded cheddar cheese (divided).

  • Seasoning: 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste.

  • Garnish: Fresh chopped parsley.

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

  2. Mix the Base: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.

  3. Combine: Fold in the cooked chicken, cooked rice, and 1 cup of the shredded cheddar cheese until well combined.

  4. Transfer: Spread the mixture evenly into the prepared baking dish.

  5. Top: Sprinkle the remaining 1 cup of cheddar cheese over the top.

  6. Bake: Place in the oven and bake for 25–30 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown

  7. Serve: Let the casserole rest for 5 minutes. Garnish with fresh parsley before serving.