Ingredients
- Rotisserie Chicken: 3 cups, shredded
- Cream of Mushroom Soup: 1 (10.75 ounce) can
- Shredded Cheddar Cheese: 1 cup
- Cooked Rice: 2 cups
- Frozen Mixed Vegetables: 1 cup
- Milk: 1/2 cup
- Onion Powder: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: In a large bowl, combine the shredded rotisserie chicken, cream of mushroom soup, shredded cheddar cheese, cooked rice, and frozen mixed vegetables.
- Step 3: Add milk, onion powder, and black pepper to the mixture. Stir until everything is well combined.
- Step 4: Pour the mixture into a lightly greased 9×13 inch baking dish.
- Step 5: Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or until heated through, stirring occasionally.
- Serve this comforting casserole with a side of garlic bread or a simple green salad for a complete meal.
- For an extra layer of flavor, try using a rotisserie chicken with herbs or spices already added.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American