Creamy Chicken and Rice Casserole

Ingredients:

2 cups cooked white rice
2 cups cooked, shredded chicken (rotisserie works well)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup frozen peas (optional)
1/2 cup diced carrots (optional)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1/2 cup crushed buttery crackers or breadcrumbs (for topping)
2 tbsp melted butter

Directions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
In a large mixing bowl, combine cooked rice, shredded chicken, cream of chicken soup, sour cream, milk, cheddar cheese, peas, carrots, garlic powder, onion powder, black pepper, and salt. Stir well to combine.
Spread the mixture evenly into the prepared casserole dish.
In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole.
Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven, let cool slightly, and serve warm.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 325 per serving | Servings: 6

Tips:

Substitute cream of chicken soup with cream of mushroom for a flavor twist.
Add sautéed mushrooms or spinach for extra vegetables.