Creamy Chicken and Rice Casserole

This comforting Creamy Chicken and Rice Casserole combines tender canned chicken with a rich cream of mushroom soup, sautéed onions, and fluffy rice. Baked to perfection, it offers a delightful blend of flavors and textures, making it a perfect family meal. This recipe is dairy-free, ensuring it meets dietary restrictions while still delivering a creamy taste.

Ingredients:

• 2 cups cooked rice
• 1 can (12.5 oz) canned chicken, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 medium onion, finely chopped
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup frozen peas (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. In a large mixing bowl, combine the cooked rice, canned chicken, cream of mushroom soup, sautéed onions, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until well combined. If using, fold in the frozen peas.
4. Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
5. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until heated through and slightly golden on top.
7. Let it cool for a few minutes before serving.