Savory Chicken and Rice Bake

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup uncooked rice
• 1 cup chicken broth
• 1 cup water
• 1 (10.5-ounce) can cream of chicken soup
• 1 (10.5-ounce) can cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the uncooked rice, chicken broth, water, cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, salt, and pepper. Mix well.
3. Stir in the shredded chicken, frozen peas, diced carrots, and diced onion.
4. Pour the mixture into the prepared baking dish and cover with foil. Bake in the preheated oven for 45 minutes.
5. Remove the foil, sprinkle the shredded Cheddar and Monterey Jack cheeses over the top, and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with chopped fresh parsley before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes Kcal: 450 kcal per serving | Servings: 6 servings