Creamy Chicken Mushroom Rice Casserole

This comforting casserole combines the classic flavors of canned chicken, cream of mushroom soup, and rice, elevated with sautéed onions for added depth. It's a one-pot meal that's creamy, savory, and perfect for a cozy dinner, meeting the needs for a quick and satisfying dish.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat 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, shredded chicken, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
4. Stir in the sautéed onions and frozen peas (if using) until evenly distributed.
5. Transfer the mixture to a greased 9x13 inch baking dish. If desired, sprinkle the shredded cheddar cheese on top.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving.