Easy Chicken and Rice Casserole
- 2 cooked chicken breasts shredded
- 3 cups cooked white rice
- 4 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons parsley chopped
- 1 can cream of mushroom soup
- 1 cup milk
- ⅔ cup mayonnaise
Preheat oven to 400°F and lightly spray an 8 x 8 baking dish with cooking spray to prevent sticking.
Mix the melted butter, cream of mushroom soup, milk, mayonnaise and seasonings together in a large bowl. Add the chicken and rice and stir to combine.
Spread the mixture evenly into the baking dish and bake for 30-45 minutes or until nice and bubbly.
Store leftovers covered in the fridge for up to 4 days.
Freeze baked or unbaked casserole in a freezer-safe container for up to 6 months.
Reheat in a 375°F oven until heated through.
Serving: 1g | Calories: 462kcal | Carbohydrates: 27g | Protein: 16g | Fat: 30g | Sodium: 550mg | Sugar: 2g