angle chicken rice casserole

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup rice (uncooked)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion (optional)
• 1/2 cup frozen peas or mixed vegetables (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)
• 1 tbsp melted butter (optional for topping)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Rice: In a large bowl, combine the uncooked rice, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
3. Combine Ingredients: Stir in the cooked chicken, diced onion (if using), and frozen peas or vegetables (if using). Mix until everything is well combined.
4. Transfer to Casserole Dish: Pour the mixture into a greased 9×13-inch casserole dish.
5. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top.
6. Optional Topping: If using, mix the breadcrumbs with the melted butter and sprinkle over the cheese.
7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the casserole is bubbly.
8. Serve: Let the casserole sit for a few minutes before serving. Enjoy!