This casserole is so versatile that you could easily switch up the cheese and use cheddar or change the vegetable to something like peas. I like to double the recipe and split it between two baking dishes. Then, I freeze one for use later and cook one for that evening. Just be sure to thaw it in the refrigerator the night before you want to use the frozen one.
Ingredients
2 cups white rice
1 cube chicken bouillon
2 cups water
2 cups cooked, cubed chicken
1 cup sour cream
10 ounces of cream of mushroom soup (1 can if you using canned)
1 cup quartered artichoke hearts, roughly chopped
2 cups shredded Gruyere cheese
½ cup panko crumbs
2 Tbsp butter, melted
Instructions
Preheat oven to 350 degrees. Spray a 1 quart casserole dish with cooking spray.
Bring two cups of water and bouillon to boil. Add rice and remove from heat. Cover and let stand for 5 minutes.
In a large bowl, combine chicken, cooked rice, sour cream, cream of mushroom soup, artichoke hearts and 1½ cups of cheese. Stir well to combine.
Pour mixture into the casserole dish. Sprinkle remaining ½ cup of cheese over the top of the casserole.
Combine the panko crumbs with the melted butter. Sprinkle over the top of the casserole. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/chicken-and-rice-casserole/