homey chicken and rice casserole

Ingredients

• Servings: 4
• 1 cup rice
• 1 1/4 cups chicken broth
• 2 tablespoons olive oil
• 2 cups sliced white mushrooms
• 1 small onion, chopped
• 2 cups shredded cooked chicken
• 1 (10.75 ounce) can fat-free cream of chicken soup
• 1 cup light sour cream
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon seasoned salt (such as lawry's®)
• ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup crushed garlic-and-butter flavor croutons

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch square baking dish.
• bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• heat olive oil in a saucepan over medium heat. cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. reduce heat to low. add cooked rice to the saucepan; stir until rice is evenly mixed in. transfer mixture to prepared baking dish.
• bake in preheated oven 15 minutes. top casserole with cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. let cool 5 minutes before serving.