cheesy chicken casserole

Ingredients

• 1 lb cooked chicken, diced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 cup cooked rice (white or brown)
• 1/2 cup frozen peas
• 1/4 cup shredded cheddar cheese (for topping)
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the diced chicken, cream of mushroom soup, sour cream, milk, and black pepper.
3. Stir in the cooked rice and frozen peas.
4. Pour the mixture into a 9x13 inch baking dish.
5. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
6. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.

Notes

• For a creamier casserole, you can use 1 cup of shredded cheddar cheese in the mixture.
• To save time, use rotisserie chicken instead of cooking your own.
• To prevent the casserole from drying out, cover it with foil for the first 15 minutes of baking and remove the foil for the remaining time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.