An incredibly creamy chicken and rice casserole recipe made with shredded chicken, frozen peas and carrots and cream of chicken soup.
Ingredients
2cupscooked chickenshredded
2cupsuncooked long grain rice
1- 10ouncebag frozen peas and carrots
½onionchopped
2cans cream of chicken soup
2cupschicken broth
2teaspoonspaprika
2teaspoonspoultry seasoning
1teaspoonsalt
1teaspoonpepper
3tablespoonsbuttersliced
fresh parsley for garnishif desired
Instructions
Preheat oven to 400 degrees and prepare a 9 x 13 casserole dish with non-stick cooking spray.
Spread the chicken evenly along the bottom of the casserole dish.
Pour the rice on top of the chicken.
Add frozen peas and carrots and chopped onion on top of the rice.
In a large bowl, mix the soup, chicken broth, paprika, poultry seasoning, and salt & pepper until well combined. Spread the mixture on top of the peas and carrots.
Top with sliced butter.
Cover with foil and bake for 1 hour. Test to see if the rice is cooked. If not, uncover and cook for an additional 30 minutes, or so.