Creamy Chicken and Rice Casserole Recipe

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup uncooked rice
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 1/2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 medium onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Ingredients:
   • Pre-cook the chicken if it’s not already cooked.
   • Chop the onion finely.
2. Combine Ingredients:
   • In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, chopped onion, garlic powder, onion powder, salt, and pepper.
   • Mix well until everything is fully combined.
3. Slow Cooker Method:
   • Transfer the mixture to a slow cooker.
   • Cook on low for 4-6 hours or on high for 2-3 hours, until the rice is tender and fully cooked.
   • In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top. Cover and let the cheese melt.

   Oven Method:

   • Preheat the oven to 350°F (175°C).
   • Transfer the mixture to a greased 9×13 inch baking dish.
   • Cover with aluminum foil and bake for 45 minutes.
   • Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
4. Serve:
   • Once done, let it sit for a few minutes before serving.
   • Garnish with fresh parsley if desired.