Chicken and Rice Casserole
Author: Shay Dorion
Total Time: 50 mins
Yield: 6-8 servings
Ingredients
- 2 Chicken Breasts
- 1/2 tbsp butter
- 1 12 oz can cream of mushroom soup
- 1 12 oz can cheddar cheese soup
- 1 onion, chopped
- 2 cups rice
- 2 cups broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt (to taste)
- black pepper (to taste)
Directions
- Preheat oven to 350 degrees F.
- Pat chicken breasts dry with paper towel, then season with salt and pepper to taste.
- Butter a medium sized pan, and sautee chicken breasts until browned on both sides and cooked through (~5 minutes per side)
- Pull chicken off pan and allow to cool
- In the meantime, combine cream of mushroom soup, cheddar cheese soup, onion, rice, broth, garlic powder, and italian seasoning in a 9×13 inch casserole dish.
- Cut or shred chicken into small pieces. Add chicken to casserole dish, mixing in with rest of mixture
- Cook dish in oven for 30 minutes. Serve