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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:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 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.
- Stir in the shredded chicken, frozen peas, diced carrots, and diced onion.
- Pour the mixture into the prepared baking dish and cover with foil. Bake in the preheated oven for 45 minutes.
- 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.
- 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