Chicken Rice Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups of cooked, shredded or diced chicken
02 -
3 cups of rice that's already cooked
03 -
Half a cup of softened butter, cut into small pieces
04 -
8 ounces of cream cheese, softened and diced
05 -
One can (10.5 ounces) of cream of chicken soup
06 -
Three minced garlic cloves
07 -
One packet (0.7 ounce) of Italian seasoning mix
08 -
A cup of chicken broth
09 -
Two cups of shredded Colby Jack cheese, split into two portions
10 -
Salt and pepper as needed
11 -
Fresh parsley to sprinkle on top
# Instructions:
01 -
Heat oven to 350°F (175°C). Lightly grease a 9x13 pan with cooking spray.
02 -
Pop the butter and cream cheese into a microwave-safe bowl. Microwave for 20-30 seconds to soften, then stir until it's smooth.
03 -
In a large bowl, stir together the chicken, rice, melted butter-cream cheese mixture, soup, garlic, seasoning mix, broth, and half the cheese. Add salt and pepper to taste.
04 -
Evenly spread your mixture into the prepared baking dish.
05 -
Take the remaining cheese and sprinkle it evenly over the top.
06 -
Cover with foil and bake for 20-25 minutes, or until the edges are bubbling and the cheese has melted nicely.
07 -
Pull out of the oven, let sit for 5 minutes, garnish with parsley, and enjoy it warm.
# Notes:
01 -
Perfect way to use up extra chicken
02 -
You can prep this ahead of time
03 -
Keeps well frozen for up to three months