Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1 cup cream of mushroom soup
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil or butter
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium skillet over medium heat, add the olive oil or butter. Once hot, add the diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1-2 minutes, until fragrant. Remove from heat.
  3. In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of mushroom soup, sautéed onion and garlic, frozen mixed vegetables, onion powder, garlic powder, paprika, salt, and black pepper. Stir until well combined.
  4. Grease a 9x13 inch casserole dish with cooking spray or a little olive oil. Pour the chicken and rice mixture into the greased casserole dish, spreading it out evenly.
  5. Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and sprinkle shredded cheddar cheese on top. Return to the oven, uncovered, and bake for an additional 15-20 minutes until cheese is melted and bubbly.
  6. Once done, remove from the oven and let it sit for 5-10 minutes before serving. Garnish with fresh parsley if desired.