Grandma Irene's Chicken & Rice Casserole

• •2.5 lb Cooked and shredded chicken (about 4-5 cups)
• •2 can Cream of Chicken Soup (10.5 oz each)
• •2 can Cream of Mushroom Soup (10.5 oz each)
• •1 can Cheddar Cheese Soup (10.5 oz)
• •2 cup Cooked Rice (white rice)
• •12 oz Chow Mein Noodles (from a bag)
• •2.5 cup Shredded Cheddar Cheese (shredded)
• •to taste Kinders Buttery Steakhouse Seasoning
• •to taste Garlic Powder
• •to taste Onion Powder
• •to taste Salt
• •to taste Black Pepper

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Season chicken with Buttery Steakhouse Seasoning, garlic powder, onion powder, salt, and pepper to taste. Once fully cooked, shred. While the chicken is cooking. Cook rice according to package directions.

2. 2

   In a large mixing bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, cheddar cheese soup, chow mien noodles and cooked rice. Mix thoroughly until all ingredients are well incorporated.

3. 3

   Pour the mixture evenly into a 13x9 inch baking pan. Cover the pan tightly with aluminum foil. Bake for 30 minutes.

4. 4

   Remove the casserole from the oven. Carefully remove the foil and spread the shredded cheddar cheese over the top of the casserole.

5. 5

   Return the uncovered casserole to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.

6. 6

   Let the casserole rest for 5-10 minutes before serving to allow it to set and cool slightly. Enjoy!

Chef's Tips

• 💡For an extra layer of flavor, sauté some diced onions and celery before adding them to the mixture.
• 💡If you prefer a lighter casserole, you can use low-sodium soups and substitute some of the cheese with a lighter variety.
• 💡Leftovers store well in the refrigerator for up to 3-4 days and can be reheated in the oven or microwave.