Ingredients:

  • 3 cups cooked white rice
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas and carrots, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted unsalted butter

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your baking dish with butter or non-stick spray.
  2. In a large bowl, fold together the cooked rice, shredded chicken, and thawed vegetables until evenly distributed. Spread the mixture flat into the bottom of the dish.
  3. In the same bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and salt.
  4. Pour the creamy mixture over the chicken and rice. Use a spatula to gently swirl the sauce into the base until every grain of rice is coated.
  5. Sprinkle the shredded cheddar evenly across the top.
  6. Mix the Panko breadcrumbs with melted butter in a small bowl and scatter them over the cheese.
  7. Bake for 25-30 minutes until the perimeter is bubbling and the topping is a deep, golden mahogany.