Ingredients
Scale
- 2 cups chicken breasts, cooked and shredded
- 2 cups cooked white rice, or cooked brown rice
- 2 cups cream of chicken soup, or 1 can condensed cream of chicken soup and 1 can condensed cream of celery soup
- 1/2 cup diced onion, optional
- 1/2 cup diced celery, optional
- 1 cup mayonnaise, or Greek yogurt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 425º F and lightly coat a 9×13 baking dish with nonstick cooking spray.
- In a large mixing bowl, combine all ingredients thoroughly.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Bake for 30 minutes or until the top is lightly browned.
Last Step:
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For a healthier option, substitute mayonnaise with Greek yogurt.
Feel free to add more vegetables like bell peppers or peas for added nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg