Cheesy Chicken and Rice Casserole

Instructions

Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: In a large bowl, combine cooked rice, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, broccoli, shredded carrots, and 1 cup of shredded cheese. Mix well.

Step 3: Spread the rice mixture evenly in the prepared baking dish.

Step 4: Rub the chicken breasts with olive oil, paprika, salt, and pepper. Place the seasoned chicken breasts on top of the rice mixture.

Step 5: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining 1 cup of cheese over the chicken and rice, and bake uncovered for another 10–15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Step 6: Garnish with fresh parsley and serve hot.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.