Homey Chicken and Rice Casserole

Recipe View In a medium saucepan, bring the chicken broth and rice to a boil. (2 minutes)

Recipe View Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is fully absorbed. (20-25 minutes)

Recipe View While the rice cooks, preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter or cooking spray. (5 minutes)

Recipe View In a large skillet, heat the olive oil over medium heat. Add the mushrooms and onion and sauté until softened and fragrant. (5-7 minutes)

Recipe View Stir in the shredded chicken, condensed soup, sour cream, milk, seasoned salt, and a generous grind of black pepper. Reduce the heat to low and gently fold in the cooked rice until everything is well combined. (3 minutes)

Recipe View Transfer the mixture to the prepared baking dish, spreading it evenly. (2 minutes)

Recipe View Bake in the preheated oven for 15 minutes. (15 minutes)

Recipe View Sprinkle the shredded Cheddar cheese and crushed croutons evenly over the top of the casserole. Continue to bake until the cheese is melted and bubbly, and the croutons are golden brown. (About 10 minutes)

Recipe View Let the casserole cool for 5 minutes before serving to allow the flavors to meld. (5 minutes)