Chicken and Rice Casserole

• 1 1/2 cups uncooked long-grain rice
• 2 cups shredded cooked chicken
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup frozen peas and carrots blend
• 1 cup milk
• 1/2 cup grated cheddar cheese
• 1/2 cup crushed potato chips
• 1/4 cup melted butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions and set aside.
3. 3 In a large bowl, mix cooked rice, chicken, soups, peas and carrots, milk, thyme, garlic powder, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, combine melted butter and crushed potato chips, then sprinkle over the top along with cheddar cheese.
6. 6 Bake uncovered for 30-35 minutes, until bubbly and top is golden brown.
7. 7 Let stand for 5 minutes before serving.

Nutrition

Tips

• Use rotisserie chicken for even quicker prep.
• For a gluten-free option, use gluten-free potato chips and check your soups.
• Add diced bell peppers for extra color and crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm dinner rolls for a complete meal.

FAQ