Chicken Rice Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups of chicken, cooked and diced or shredded
02 -
3 cups of cooked rice
03 -
1/2 cup of butter, cubed and at room temperature
04 -
8 ounces of cream cheese, cubed and at room temperature
05 -
10.5 ounces of cream of chicken soup
06 -
3 cloves of garlic, minced
07 -
0.7 ounce packet of Italian dressing mix
08 -
1 cup of chicken stock
09 -
2 cups of shredded Colby Jack cheese, divided
10 -
Salt and pepper to taste
11 -
Fresh parsley for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Coat a 9x13 inch casserole dish with non-stick cooking spray.
02 -
Place butter and cream cheese in microwave-safe bowl. Heat 20-30 seconds until soft, then whisk until smooth.
03 -
In large bowl, mix chicken, rice, butter-cream cheese mixture, soup, garlic, Italian dressing mix, chicken stock, and half the cheese. Season with salt and pepper.
04 -
Spread mixture evenly in prepared casserole dish.
05 -
Sprinkle remaining cheese over top of casserole.
06 -
Cover with foil and bake 20-25 minutes until cheese is melted and edges are bubbling.
07 -
Remove from oven, let rest 5 minutes. Garnish with fresh parsley and serve warm.
# Notes:
01 -
Great for using leftover chicken
02 -
Can be assembled ahead of time
03 -
Freezes well for up to 3 months