Ingredients
1.25 cups (300 ml) chicken broth
1 cup (200 g) rice
2 tbsp (30 ml) olive oil
2 cups (250 g) sliced white mushrooms
1 small onion, chopped
2 cups (250 g) shredded cooked chicken
1 can (10.75 oz) fat-free cream of chicken soup
1 cup (240 ml) light sour cream
0.5 cup (120 ml) milk
1 tbsp seasoned salt (such as LAWRY'S®)
ground black pepper to taste
1 cup (120 g) shredded Cheddar cheese
0.25 cup (30 g) crushed garlic-and-butter flavor croutons
Directions
Step 1
In a saucepan, bring 1 1/4 cups (300 ml) of chicken broth and rice to a boil. Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
Step 2
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
Step 3
In a saucepan over medium heat, sauté the mushrooms and onion in olive oil until the mushrooms are soft and the onion is translucent, about 5 to 7 minutes. Stir in the chicken, cream of chicken soup, sour cream, milk, the remaining 1/2 cup of chicken broth, seasoned salt, and black pepper. Reduce the heat to low and stir in the cooked rice until well combined. Transfer the mixture to the prepared baking dish.
Step 4
Bake in the preheated oven for 15 minutes. Then, top the casserole with Cheddar cheese and crushed croutons, and continue baking for an additional 10 minutes until the top is golden brown. Let it cool for 5 minutes before serving.