Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup cooked white rice
- 1 cup shredded Swiss cheese
- ½ cup shredded cheddar cheese
- ½ cup crispy fried onions, divided
- 1 tbsp chopped fresh parsley (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cream of mushroom soup, sour cream, and cooked rice. Mix well.
- Season with salt and pepper, then stir in ½ of the shredded cheeses and half the fried onions.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle remaining cheeses and fried onions on top.
- Bake uncovered for 25–30 minutes, until bubbly and golden on top.
- Garnish with parsley and serve warm.
Notes
- For extra flavor, sauté ½ cup diced onions with the chicken before mixing.
- Dairy-free? Use vegan sour cream and dairy-free cheese alternatives.
- Make it a full meal: Serve with a simple green salad or steamed broccoli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
