Ingredients:
2 cups cooked chicken, shredded or diced
1 cup uncooked rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 1/2 cups chicken broth
1 cup shredded cheddar cheese
1 medium onion, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Prepare the Ingredients:
Pre-cook the chicken if it’s not already cooked.
Chop the onion finely.
Combine Ingredients:
In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, chopped onion, garlic powder, onion powder, salt, and pepper.
Mix well until everything is fully combined.
Slow Cooker Method:
Transfer the mixture to a slow cooker.
Cook on low for 4-6 hours or on high for 2-3 hours, until the rice is tender and fully cooked.
In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top. Cover and let the cheese melt.
Oven Method:
Preheat the oven to 350°F (175°C).
Transfer the mixture to a greased 9×13 inch baking dish.
Cover with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Serve:
Once done, let it sit for a few minutes before serving.
Garnish with fresh parsley if desired.
Enjoy.