Quick Chicken and Rice Casserole

What you'll need

• 2 cupscooked shredded chicken (rotisserie works well)
• 1.5 cupsinstant white rice
• 1.5 cupschicken broth
• 1 can (10.5 oz)cream of chicken soup
• 1/2 cupsour cream
• 1.5 cupsshredded cheddar cheese
• 1 cupfrozen mixed vegetables
• to taste salt and black pepper

Let's cook

1. 1Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. 2In a large bowl, mix the chicken, rice, broth, cream of chicken soup, sour cream, half the cheese, and the mixed vegetables.
3. 3Season with salt and pepper, then spread the mixture evenly in the baking dish.
4. 4Cover with foil and bake for 18-20 minutes, until the rice is tender.
5. 5Uncover, sprinkle with the remaining cheese, and bake for another 5-7 minutes until melted and bubbly.