Description
A budget-friendly and comforting casserole made with chicken, rice, and a creamy cheese sauce, perfect for busy weeknights.
Ingredients
- 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
- 10.5 ounces cream of chicken soup
- 3 cloves garlic, minced
- 0.7 ounce Italian dressing mix
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese, divided
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish with cooking spray.
- In a microwave-safe bowl, soften the butter and cream cheese together for 20-30 seconds, then whisk until smooth.
- In a large bowl, combine cooked chicken, rice, the butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded cheese, salt, and pepper. Mix well.
- Transfer the mixture to the prepared casserole dish, spreading it out evenly.
- Top with the remaining shredded cheese.
- Cover with foil and bake for 20-25 minutes, until bubbling and cheese is melted.
- Let cool for 5 minutes, remove foil, and garnish with fresh parsley before serving.
Notes
Utilize leftover chicken and rice to cut down on prep time. Assemble ahead of time and refrigerate overnight for convenience.
