Ingredients

• cooked chicken, shredded - 2 cups
• uncooked rice - 1 cup
• chicken broth - 2 cups
• cream of chicken soup - 1 can (10.5 oz)
• cheddar cheese, shredded - 2 cups
• frozen mixed vegetables - 1 cup
• onion, chopped - 1 small
• garlic powder - 1 teaspoon
• salt - ½ teaspoon
• black pepper - ¼ teaspoon
• olive oil - 1 tablespoon

Instructions

1. 1.

   Preheat your oven to 350°F (175°C).

2. 2.

   In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

3. 3.

   In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, cream of chicken soup, 1 cup of cheddar cheese, frozen mixed vegetables, garlic powder, salt, and black pepper.

4. 4.

   Stir in the sautéed onions until well combined.

5. 5.

   Pour the mixture into a greased 9x13 inch baking dish.

6. 6.

   Cover with aluminum foil and bake in the preheated oven for 40 minutes.

7. 7.

   Remove the foil, stir the casserole, and top with the remaining cheddar cheese.

8. 8.

   Return to the oven uncovered and bake for an additional 10-15 minutes, or until cheese is bubbly and golden.

9. 9.

   Let it cool for a few minutes before serving.