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Chicken Casserole

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Servings: 13 X 9
Course: Chicken Meals
Ingredients Method

Ingredients
  

  • 1 Rotisserie Chicken OR 4 cups of cooked shredded chicken (I had a cup of leftover turkey and 3 cups of chicken when I made this today).
  • 1 can cream of mushroom soup ( I make my own cream soup and you can find that recipe HERE )
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup Milk
  • 1 cup Chicken Broth … I make my own chicken broth and you can find the recipe HERE
  • 1 cups instant rice ( like Minute Rice)
  • 3/4 cup – 1 cup of fresh Parmesan cheese, grated
  • Pam cooking spray
  • 9 X 13 oven safe dish

Method
 

  1. Lightly spray the 9 X 13 dish with Pam. Set aside. Remove any skin or bones from the chicken. Chop or shred chicken. Combine everything in the 9 X 13 dish EXCEPT the parmesan cheese. When combined, sprinkle the cheese over the chicken.
  2. (( Personally, I find it much easier to combine all the ingredients EXCEPT the chicken and parmesan cheese in a bowl first…and then add the chicken. Then place the chicken mixture in the 9X13 pan and sprinkle the cheese over the chicken. ))
  3. Bake uncovered for about 40 minutes.