Ingredients
Chicken and Rice Mixture
- 3 cups cooked chicken (shredded or cubed)
- 3 cups cooked rice
- 21 ounces cream of chicken soup (2 10.5 ounce cans) (may substitute cream of potato or mushroom)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- ½ teaspoon ground onion powder
- ½ teaspoon ground garlic powder
- 2 cups frozen peas
Cheese Topping
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Mix Ingredients: In a large bowl, combine the cooked chicken, cooked rice, cream of chicken soup, salt, black pepper, smoked paprika, onion powder, garlic powder, frozen peas, and 1 cup of shredded cheddar cheese. Stir well to ensure all ingredients are evenly incorporated.
- Assemble Casserole: Spread the mixture evenly into a 9x13-inch casserole dish. This size allows enough room for baking while keeping the casserole evenly thick for cooking.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole to create a deliciously cheesy crust.
- Bake: Bake uncovered in the preheated oven for 20 to 30 minutes until the casserole is hot all the way through and the cheese on top is melted and slightly golden.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of potato soup based on preference or dietary needs.
- For a lower sodium option, use reduced-sodium soup and adjust salt accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add some chopped cooked vegetables like carrots or bell peppers for added nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
