Cheesy Chicken and Rice Casserole

 Cheesy Chicken and Rice Casserole

3 cups cooked rice 

1 can cream of mushroom soup 

1 can water (fill up empty soup can)

1 can chicken, drained

1 cup shredded cheese 

1 tsp garlic powder

Salt and pepper to taste 

Optional- Add a drained can of peas.

  

  Directions: 

1.      In a large mixing bowl, combine the cooked rice, cream of mushroom soup, water, seasonings, chicken and half of the shredded cheese. 

2.      Transfer the mixture to a greased baking dish. 

3.      Sprinkle the remaining shredded cheese on top. 

4.      Bake at 350°F (175°C) for 20-25 minutes or until heated through. 

5.      Serve with a veggie side or salad.




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