Creamy Chicken and Rice Casserole
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 |
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| 1 | cup chicken broth |
| 1 | cup uncooked white rice |
| 1 ½ | cooked boneless chicken breasts, shredded |
| 1 | (10.75 ounce) can condensed cream of mushroom soup |
| 1 | (8 ounce) can water chestnuts, drained and chopped |
| 2 | shredded Cheddar cheese |
| ¾ | cup chopped fresh broccoli |
| ¾ | 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. |
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| 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. |
Published on Jul 19, 2024 by Luminița