Description
A comforting chicken and rice casserole that’s easy to make and deliciously creamy.
Ingredients
Scale
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked rice
- ½ cup butter, room temperature and cubed
- 8 ounces cream cheese, room temperature and cubed
- 10 ounces cream of chicken soup
- 3 cloves garlic, minced
- 0 ounce Italian dressing mix (preferably Good Seasons)
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese, divided
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- In a microwave-safe bowl, heat the butter and cream cheese for 20-30 seconds until softened, then whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and a pinch of salt and pepper, mixing until well coated.
- Transfer the mixture to the prepared casserole dish and spread evenly, then sprinkle the remaining shredded cheese on top.
- Cover with foil and bake for 20-25 minutes until bubbling and the cheese is melted and slightly golden.
- Let it rest for 5 minutes before removing the foil, then garnish with fresh parsley and serve warm.
Notes
- This dish can be prepared ahead of time and stored in the fridge until you’re ready to bake.
- For extra flavor, consider adding vegetables like peas or corn to the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg