Homey Chicken and Rice Casserole

Ingredients

• 0.3 cup garlic-and-butter flavor croutons crushed
• 0.5 cup chicken broth 
• 10.8 ounce cream of chicken soup fat-free canned
• 4 servings ground pepper black to taste
• 0.5 cup milk 
• 2 tablespoons olive oil 
• 1 small onion chopped
• 1 cup rice 
• 1 tablespoon lawry's seasoned salt (such as LAWRY'S®)
• 1 cup cheddar cheese shredded
• 2 cups meat from a rotisserie chicken shredded cooked
• 1 cup cup heavy whipping cream light sour
• 2 cups mushrooms white sliced

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3. Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low.
4. Add cooked rice to the saucepan; stir until rice is evenly mixed in.
5. Transfer mixture to prepared baking dish.
6. Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes.
7. Let cool 5 minutes before serving.