Cheesy Chicken and Rice Casserole

Casseroles are comfort food. I know this is like the 3rd casserole I have posted in just a couple weeks, but this past weekend I had a friend who needed some comforting, so casserole to the rescue! My Mom has been making this cheesy chicken and rice casserole for years, and it has been my favorite for a long time. I hope you enjoy it as much as I do!
Sincerely Loving Food,
Lainey

Cheesy Chicken and Rice Casserole
1 Rotisserie Chicken from the grocery store
1 Can Condensed Cheese Soup
1 Can Cream of Chicken or Cream of Mushroom Soup
2 Boxes Long Grain Wild Rice
1 Can English Peas, drained
2¼ Cups Grated Cheddar Cheese
Salt and pepper

Preheat oven to 350. Cook Rice according to package directions. Remove chicken meat from bones and shred. In a large bowl mix shredded chicken, condensed soups, cooked rice, peas and two cups of cheese together and season with salt and pepper. Pour into a greased casserole dish sprinkle with remaining cheese and bake for 45 minutes, then place under the broiler for 1-2 minutes if you like the brown crust. Enjoy!

Note – you can use one 13x9 dish or two 9x9 dishes for this. I like to use 2 9x9 dishes, then I bake one to eat immediately and freeze the other for later. In a few weeks, one morning I throw it in the fridge to thaw and that night all I have to do is bake it off – so easy!