Main ingredients
4 chicken breasts or 1 rotisserie chicken, shredded or cubed
2 minute rice cups cooked according to package directions
1 can (10.5 oz) condensed cream of chicken soup
½ cup sour cream
½ cup whole milk
4 cups freshly shredded sharp cheddar cheese
Seasonings
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
Salt to taste, after mixing
Crunchy Topping
½ cup panko breadcrumbs
1 tablespoon melted butter
¼ cup additional shredded cheddar
Instructions
1. Cook the chicken breast, season with salt and pepper, shred or dice (or shred / cube rotisserie chicken). Set aside.
Preheat oven to 350 F. Grease a baking dish. Prepare instant rice according to package.
2. Make the mixture.
Melt butter. In a large bowl, mix cream of chicken soup, sour cream, milk, butter, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
3. Add chicken, rice, and cheese.
Stir in cooked rice, cooked chicken, and 3 cups cheddar. Mix until coated. If it seems too stiff or dry, add milk 1-2 tablespoons at a time.
4. Top the casserole.
Spread mixture in the dish. Sprinkle with more shredded cheddar. Mix panko with melted butter and sprinkle over the cheese.
5. Bake.
Bake uncovered for 20-25 minutes, until hot throughout and bubbling. Next broil 1-2 minutes (but keep an eye on it so it doesn’t burn!) Rest 5-10 minutes before serving.
(*Helpful tip! If it still comes out of the oven too dry, poke all through the casserole with a fork and carefully pour in mixture of chicken broth, milk, and sour cream so it soaks in. Let it soak in for 5-10 minutes. BUT IT MUST BE DONE WHILE IT’S STILL HOT!)