Homey Chicken and Rice Casserole

Ingredients

• 1 cup rice
• 1 1/4 cups chicken broth
• 2 tablespoons olive oil
• 2 cups sliced white mushrooms
• 1 small onion, chopped
• 2 cups shredded cooked chicken
• 1 (10.75 ounce) can fat-free cream of chicken soup
• 1 cup light sour cream
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon seasoned salt (such as LAWRY’S)
• Ground black pepper to taste
• 1 cup shredded Cheddar cheese
• 1/4 cup crushed garlic-and-butter flavor croutons

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.

Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.