Ingredients
- 3 cups cooked long grain white rice
- 1 can 10.5 ounces cream of chicken soup
- 1 can 10.5 ounces cream of mushroom soup
- 3 cups cooked chicken shredded or diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups frozen peas
- 1 cup frozen diced carrots
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, mix together rice, cream of chicken soup, cream of mushroom soup, chicken, garlic powder, onion powder, black pepper, salt, peas, and carrots.
- Mix in the Parmesan cheese and 1/2 cup of the shredded cheddar cheese. Stir to combine, then transfer to baking dish.
- Top with remaining cheddar cheese and bake for 25-30 minutes or until thoroughly hot with the vegetables cooked through. Garnish with fresh parsley when serving.
