Chicken Casserole

 

Chicken Casserole

1 Rotisserie Chicken  OR  4 cups of cooked shredded chicken  (I had a cup of leftover turkey and 3 cups of chicken when I made this today).

1 can cream of mushroom soup (  I make my own cream soup and you can find that recipe   HERE   )

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 cup Milk

1 cup Chicken Broth

1 cups instant rice ( like Minute Rice)

3/4 cup – 1 cup of fresh Parmesan cheese, grated

Pam cooking spray

9 X 13 oven safe dish

HOW TO:  oven @ 400 °

Lightly spray the 9 X 13 dish with Pam.  Set aside.  Remove any skin or bones from the chicken.  Chop or shred chicken.  Combine everything in the 9 X 13 dish EXCEPT the parmesan cheese.  When combined, sprinkle the cheese over the chicken.

(( Personally, I find it much easier to combine all the ingredients EXCEPT the chicken and parmesan cheese in a bowl first…and then add the chicken.  Then place the chicken mixture in the 9X13 pan and sprinkle the cheese over the chicken. ))

Bake uncovered for about 40 minutes. 

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