Put raw rice in casserole. 4 ingredients later: Dinner paradise

This chicken and rice casserole is a comforting dish that brings warmth to any family gathering. It's a staple in many Midwestern homes, where hearty and simple meals are cherished. With just five ingredients, it's perfect for busy weeknights when you want to serve something homemade without spending hours in the kitchen. This dish is not only easy to prepare but also a hit with both kids and adults alike.

This casserole pairs beautifully with a fresh green salad or steamed vegetables like broccoli or green beans. You might also consider serving it with some crusty bread or dinner rolls to soak up the creamy goodness. If you're looking to add a bit of color to your plate, a side of roasted carrots or a vibrant fruit salad would complement the meal nicely.

Servings: 6

2 cups cooked chicken, shredded
1 cup uncooked white rice
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
1 cup shredded cheddar cheese

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of mushroom soup, and chicken broth. Mix well to ensure everything is evenly distributed.

Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole sit for a few minutes before serving to allow it to set.

For a bit of extra flavor, consider adding a teaspoon of garlic powder or a pinch of dried thyme to the mixture. If you have picky eaters, you can substitute the cream of mushroom soup with cream of chicken soup. For a healthier twist, use brown rice instead of white rice, but remember to adjust the cooking time as needed. You can also toss in some frozen peas or chopped bell peppers for added color and nutrition.