Homey Chicken and Rice Casserole

Name: Homey Chicken and Rice Casserole
Total time: 75
Yield: 4
Ingredients: 1 cup rice; 1 ¼ cups chicken broth; 2 tablespoons olive oil; 2 cups sliced white mushrooms; 1 small onion, chopped; 2 cups shredded cooked chicken; 1 (10.75 ounce) can fat-free cream of chicken soup; 1 cup light sour cream; ½ cup milk; ½ cup chicken broth; 1 tablespoon seasoned salt (such as LAWRY'S®); ground black pepper to taste; 1 cup shredded Cheddar cheese; ¼ cup crushed garlic-and-butter flavor croutons

Recipe by fittzi from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

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1 cup rice
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1 ¼ cups chicken broth
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2 tablespoons olive oil
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2 cups sliced white mushrooms
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1 small onion, chopped
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2 cups shredded cooked chicken
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1 (10.75 ounce) can fat-free cream of chicken soup

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1 cup light sour cream
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½ cup milk
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½ cup chicken broth
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1 tablespoon seasoned salt (such as LAWRY'S®)
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ground black pepper to taste
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1 cup shredded Cheddar cheese
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¼ cup crushed garlic-and-butter flavor croutons

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.