Name: Creamy Chicken and Rice Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 cup water; 1 cup chicken broth; 1 cup uncooked white rice; 1.5 cooked boneless chicken breasts, shredded; 1 can (10.75 ounce) condensed cream of mushroom soup; 1 can (8 ounce) water chestnuts, drained and chopped; 2 shredded Cheddar cheese; 0.75 cup chopped fresh broccoli; 0.75 cup chopped mushrooms; 1 pinch cayenne pepper, or to taste; Salt and ground black pepper to taste

Ready in: 1h 10 mins

Serves: 6 servings

Ingredients: 11

Indulge in the comforting flavors of tender rice, shredded chicken, and a blend of savory vegetables all smothered in a rich and cheesy casserole that is simple to prepare.

Ingredients

1	cup water
1	cup chicken broth
1	cup uncooked white rice
1 ¹⁄₂	cooked boneless chicken breasts, shredded
1	can (10.75 ounce) condensed cream of mushroom soup
1	can (8 ounce) water chestnuts, drained and chopped
2	shredded Cheddar cheese
³⁄₄	cup chopped fresh broccoli
³⁄₄	cup chopped mushrooms
1	pinch cayenne pepper, or to taste
•	salt and ground black pepper to taste

Instructions

1.	In a saucepan, bring water and chicken broth to a boil. Add white rice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 20 to 25 minutes.
2.	While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
3.	Place the shredded chicken in a large casserole dish. Add the cooked rice, cream of mushroom soup, water chestnuts, shredded Cheddar cheese, fresh broccoli, mushrooms, a pinch of cayenne pepper, and season with salt and pepper. Mix well, ensuring an even spread across the dish.
4.	Bake the casserole in the preheated oven until golden brown and bubbly, typically 30 to 45 minutes.