Creamy Chicken Rice Casserole

🍲 Creamy Chicken Rice Casserole
Ingredients:
2 cups cooked chicken (shredded or cubed)
2 cups cooked rice (white or brown)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup (or another cream of chicken if you prefer)
1 cup sour cream (or plain Greek yogurt)
1 cup milk
1 ½ cups shredded cheddar cheese (divided)
1 small onion, finely chopped (optional)
1 cup frozen mixed veggies (peas, carrots, corn – optional)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt & pepper, to taste
1 cup crushed Ritz crackers or cornflakes (for topping)
2 tbsp melted butter (for topping)


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Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Mix base: In a large bowl, stir together the cream of chicken, cream of mushroom, sour cream, and milk until smooth.

3. Add chicken & rice: Stir in cooked chicken, cooked rice, 1 cup of the cheddar cheese, onion, veggies (if using), and seasonings. Mix well.

4. Assemble: Spread mixture evenly into prepared baking dish.

5. Cheesy layer: Sprinkle the remaining ½ cup cheddar over the top.

6. Crispy topping: In a small bowl, mix crushed crackers (or cornflakes) with melted butter. Sprinkle evenly on top.

7. Bake uncovered for 30–35 minutes, until hot and bubbly and topping is golden brown.

8. Serve warm with a side salad or steamed veggies.



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✨ Tips & Variations:
Use rotisserie chicken for a shortcut.
Swap cheddar for mozzarella, Swiss, or Monterey Jack.
Add broccoli florets for a chicken-broccoli-rice casserole twist.