Combine chicken and instant rice in a casserole for a no-fuss bake that turns rich and comforting as it cooks.

2 cups cooked chicken, shredded or diced (rotisserie works great)
2 cups instant white rice, uncooked
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom or cream of celery soup
2 cups low-sodium chicken broth
1 cup milk
1 1/2 cups shredded cheddar cheese, divided
1 cup frozen mixed vegetables (peas, carrots, and corn), optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup crushed buttery crackers or plain breadcrumbs (optional topping)
2 tablespoons melted butter (for topping, optional)
Nonstick cooking spray or a little butter/oil for greasing the baking dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray, butter, or oil.

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom (or celery) soup, chicken broth, and milk. Whisk or stir until the mixture is smooth and well blended.

Stir in the garlic powder, onion powder, dried parsley (if using), salt, and black pepper.

Add the uncooked instant rice, cooked chicken, 1 cup of the shredded cheddar cheese, and the frozen mixed vegetables (if using) to the bowl. Stir everything together until the rice and chicken are evenly coated with the sauce.

Pour the mixture into the prepared baking dish and spread it out into an even layer, making sure the rice is mostly covered with liquid so it cooks properly.

Cover the dish tightly with foil and bake for 25–30 minutes, until the rice is tender and most of the liquid is absorbed.