Ingredients
- Cooked Chicken, shredded: 3 cups
- Cooked Rice: 2 cups
- Cream of Mushroom Soup: 1 can (10.75 oz)
- Cream of Chicken Soup: 1 can (10.75 oz)
- Milk: 1/2 cup
- Frozen Mixed Vegetables: 1 cup
- Shredded Cheddar Cheese: 1 cup, divided
- Salt and Pepper: to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, cooked rice, cream of mushroom soup, cream of chicken soup, milk, and frozen mixed vegetables. Season with salt and pepper to taste.
- Step 3: Stir in half a cup of the shredded cheddar cheese into the mixture.
- Step 4: Pour the chicken and rice mixture into the prepared baking dish.
- Step 5: Sprinkle the remaining half cup of shredded cheddar cheese evenly over the top of the casserole.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden brown. Let stand for a few minutes before serving.
Notes
- To prevent a soggy casserole, ensure your cooked rice isn't overcooked beforehand.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a heartier meal, serve with a simple side salad and crusty bread to soak up the creamy sauce.
- Reheat individual portions in the microwave, adding a splash of milk if needed to restore moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American