You know those nights where you stand gazing into the pantry or fridge wondering what to throw together for dinner? This casserole is often my answer. It’s not for a last minute meal, because it does have to bake, but the prep time is minimal.
Stop gazing into the pantry and pull out:
2-3 cups chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup uncooked, long grain rice
2 cans chicken broth
1 can cream of chicken soup
I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.
Place the chicken and cheese in a casserole dish and sprinkle the rice over it.
Stir the broth, soup and pepper together and pour over the top.
Bake uncovered at 350 degrees for an hour.