Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cooked rice, shredded chicken, cream of chicken soup, and chicken broth.
- Add cheese, peas, carrots, garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer the mixture into a greased baking dish.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil, stir the mixture, and bake for an additional 10 minutes until bubbly.
Notes
- Use leftover chicken for quicker preparation.
- Feel free to add other vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Creamy Pioneer Woman Chicken Rice Bake, Chicken and Rice Casserole, Comfort Food