Homey Chicken and Rice Casserole

Ingredients

• 2 cups uncooked white rice
• 4 boneless, skinless chicken breasts
• 1 10-ounce can condensed cream of chicken soup
• 1 10-ounce can condensed cream of mushroom soup
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray.
2. In a medium saucepan, cook the rice according to package directions. Set aside.
3. In a large skillet, cook the chicken over medium-high heat until it is no longer pink. Remove from heat and shred the chicken.
4. In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until blended.
5. In the prepared baking dish, layer the cooked rice, shredded chicken, soup mixture, and cheese. Top with the sliced almonds.
6. Bake for 30 minutes or until the cheese is melted and bubbly. Serve warm.

Interesting Facts

• This casserole is a great way to use up leftover cooked chicken.
• You can switch up the types of cheese you use for this dish, such as Monterey Jack, mozzarella, or Swiss.
• You can use any kind of rice you prefer in this dish, such as brown rice, wild rice, or even quinoa.