Ingredients:

  • 1 can (10.5 oz) Cream of Mushroom soup
  • 1 can (10.5 oz) Cream of Chicken soup
  • 1 cup low sodium chicken broth
  • 4 tbsp unsalted butter, melted
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 2 cups long-grain white rice, uncooked
  • 3 cups rotisserie chicken, shredded
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup panko breadcrumbs

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and melted butter. Stir in the onion powder, garlic powder, and dried thyme until the mixture is uniform and silky.
  2. Add the uncooked long-grain rice, shredded rotisserie chicken, salt, and black pepper to the creamy base. Fold the ingredients together until the rice and chicken are evenly distributed through the sauce.
  3. Pour the mixture into a 9x13 inch baking dish and spread it into an even layer. Seal the dish tightly with a double-layer of heavy-duty aluminum foil. Bake for 45 minutes. Remove the foil, sprinkle with shredded cheddar cheese and panko breadcrumbs, and bake for an additional 5 minutes or until the cheese is bubbling and golden.