Chicken & Mushroom Rice Casserole

Ingredients:

• 2 cups cooked rice (white, brown, or wild rice all work)

• 2 cups shredded rotisserie chicken

• 1 (10.5 oz) can cream of mushroom soup (low-sodium preferred)

• 1 cup sliced mushrooms (fresh or canned, drained)

• ½ tsp dried thyme or Italian seasoning (optional but adds great flavor)

Optional Toppings:

• ½ cup shredded cheese (cheddar, mozzarella, or Swiss)

• Fresh parsley for garnish

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a medium baking dish (about 8x8" or 9x9").

Combine ingredients in a large bowl: Cooked rice, Shredded chicken, Cream of mushroom soup, Sliced mushrooms, Seasoning (if using)

Mix well until everything is evenly coated and combined.

Transfer to baking dish and spread evenly.

Optional: Sprinkle cheese over the top for a golden, melty finish.

Serve warm, garnished with fresh parsley if desired.

Tips:

• Use microwaveable rice or leftover rice for a shortcut.

• Add steamed broccoli or peas if you want to sneak in extra veggies.

• Store leftovers in the fridge for up to 3 days—great for lunch!