Chicken and Rice Casserole

Ingredients:

• 4 boneless, skinless chicken breasts, chopped into small chunks
• 2 cups long-grain white rice, uncooked
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup water
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup frozen peas and carrots (optional)
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Prepare Baking Dish: Grease a 9x13-inch baking dish.
3. Combine Ingredients: In a large bowl, mix together the rice, cream of mushroom soup, cream of chicken soup, water, chicken broth, garlic powder, onion powder, salt, and pepper. Add the peas and carrots if using.
4. Layer Ingredients: Pour the rice mixture into the prepared baking dish. Top with the chopped chicken.
5. Cover and Bake: Cover the dish tightly with aluminum foil and bake for 50 minutes.
6. Optional: Add Cheese: After 50 minutes, remove the foil. If desired, sprinkle with shredded cheese and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
7. Rest and Serve: Let the casserole rest for a few minutes before serving.

Tips:

• Don't Peek: Avoid lifting the foil during baking to ensure even cooking.
• Use Long-Grain Rice: This type of rice is ideal for this recipe.
• Customize Flavors: Adjust seasonings to your preference.
• For a Crispy Top: Broil for a few minutes at the end of baking.

Enjoy your hearty and comforting chicken and rice casserole!