Description
A comforting, one-dish weeknight meal blending tender chicken, firm-cooked rice, and creamy mushroom soup. This no-fuss recipe achieves a golden crust and moisture-rich layers with minimal effort, perfect for family dinners.
Ingredients
2 cups shredded cooked chicken (rotisserie or leftover)
2 cups cooked rice (cool leftover rice recommended)
10.5 oz can cream of mushroom soup
1.5 cups shredded cheddar cheese (optional)
2 tbsp butter (or vegan margarine)
Buttered breadcrumbs for topping
Instructions
Preheat oven to 375°F (190°C)
Melt butter in a 9×13-inch casserole dish using the broil setting for 2 minutes
Spread cooked rice evenly across the bottom of the dish
Layer shredded chicken over rice, breaking into smaller clumps with a fork
Pour the entire can of mushroom soup (undiluted) over the chicken
Top with shredded cheddar cheese, leaving a 1/2-inch border around edges
Place in oven and bake undisturbed for 20 minutes
After 20 minutes, gently press chicken mixture into an even layer
Return to oven and bake 15-20 minutes until golden brown and crisp on top
Notes
Using day-old rice retains firm texture and prevents sogginess
Baking uncovered ensures optimal browning and crust formation
Condensed beef broth can substitute mushroom soup for a non-dairy alternative
Add garlic powder or herbs for extra seasoning
Vegan option: Use vegetable broth and vegan cheese
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: Comfort/Homestyle
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 205
- Sugar: 5g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg