Ingredients
- 2 to 3 cups cooked chicken, shredded or diced
- 1 package Lipton onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups uncooked minute rice
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked minute rice, salt, and pepper until well combined.
- Lightly grease a 9×13-inch baking dish and spread the mixture evenly into the dish.
- Cover the baking dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, until the casserole is creamy and set.
- Let rest for a few minutes before serving warm.
Notes
- Add cooked vegetables like peas, carrots, or broccoli for extra nutrition.
- Top with shredded cheese in the last few minutes of baking for added richness.
- A splash of milk or sour cream can make it extra creamy.
- Use leftover chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 75 mg
