Ingredients:
1 (10 3/4 ounce) cans cream of chicken soup
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup chicken broth
1 1/2 cups rice, uncooked
1 teaspoon onion powder
4 cups chicken, cooked and cut into chunks
1 cup cheddar cheese, grated
Directions:
Preheat oven to 375F.
Pour cream of chicken and cream of mushroom soup into a 3-quart casserole dish.
Stir in the chicken broth a little bit at a time until completely blended.
Add rice, onion powder and chicken; stir well.
Cover and cook for 45 minutes.
Sprinkle with cheese and cook 5 minutes more.
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.