Creamy Mushroom Chicken Rice Casserole

1.Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.

2.In a large bowl, whisk together the cream of mushroom soup, chicken broth, milk, onion powder, garlic powder, salt, and pepper until smooth.

3.Stir in the uncooked rice, shredded chicken, frozen peas and carrots, and the 1/2 cup of cheddar cheese until everything is evenly combined.

4.Pour the mixture into the prepared baking dish and spread it into an even layer.

5.Cover the baking dish tightly with aluminum foil.

6.Bake for 45 minutes. The rice needs this time to absorb the liquid and become tender.

7.Carefully remove the foil. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.

8.If using the optional topping, mix the crushed crackers/breadcrumbs with the melted butter and sprinkle evenly over the cheese.

9.Return the casserole to the oven, uncovered, and bake for another 10 to 15 minutes, or until the topping is golden brown and the casserole is bubbly throughout.

10.Remove from the oven and let it rest for 5-10 minutes before serving to allow it to set slightly.