Ingredients
- 3 cups cooked chicken, shredded or cubed
- 3 cups cooked rice
- 21 oz cream of chicken soup
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups frozen peas
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13‑inch baking dish.
- In a large bowl, combine cooked chicken, cooked rice, cream of chicken soup, salt, pepper, smoked paprika, onion powder, garlic powder, frozen peas, and 1 cup of shredded cheese. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake uncovered for 25–30 minutes, until hot, bubbly, and the cheese is fully melted.
- Let cool slightly before serving.
Notes
- Swap peas for frozen broccoli or mixed vegetables for variation.
- Use cream of mushroom or cream of celery soup instead of cream of chicken.
- Try Monterey Jack, Colby Jack, or a cheese blend in place of cheddar.
- Assemble ahead and refrigerate; add a few extra minutes to baking time when ready.
- If freezing, cool completely, wrap tightly, and freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 910mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
