Description
This creamy, comforting casserole is a perfect family meal that combines tender chicken, fluffy rice, and a rich, cheesy sauce. It’s easy to prepare and bakes to perfection with a golden, cheesy top and a creamy interior. With a touch of Italian dressing mix and fresh parsley for garnish, this dish delivers both flavor and satisfaction in every bite.
Ingredients
- 3 cups of cooked chicken (diced or shredded)
- 3 cups of cooked rice
- ½ cup of butter (cubed and at room temperature)
- 8 oz cream cheese (cubed and at room temperature)
- 10.5 oz can of cream of chicken soup
- 3 cloves of garlic (minced)
- 0.7 oz packet of Italian dressing mix (such as Good Seasons)
- 1 cup of chicken stock
- 2 cups of shredded Colby Jack cheese (divided)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
1️⃣ Preheat the oven and prepare the dish: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with non-stick cooking spray.
2️⃣ Soften the butter and cream cheese: In a microwave-safe bowl, combine the butter and cream cheese. Heat in the microwave for 20-30 seconds until softened. Whisk until smooth and well combined.
3️⃣ Prepare the casserole base: In a large mixing bowl, combine the cooked chicken, cooked rice, softened butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded Colby Jack cheese. Season with salt and pepper to taste. Stir until everything is well integrated.
4️⃣ Transfer to casserole dish: Pour the chicken and rice mixture into the prepared casserole dish, spreading it out evenly.
5️⃣ Top with cheese: Sprinkle the remaining shredded Colby Jack cheese evenly over the top of the casserole.
6️⃣ Bake the casserole: Cover the casserole with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is bubbly around the edges.
7️⃣ Finish and serve: After baking, remove the casserole from the oven and let it rest for 5 minutes. Remove the foil, garnish with fresh parsley, and serve while warm.
Notes
- For a lighter version, you can substitute reduced-fat cream cheese and chicken stock.
- Add some veggies, like peas or spinach, to boost the nutrition.
- This casserole can be made ahead and stored in the fridge for up to 2 days before baking. Just add a few extra minutes of baking time if it’s cold from the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6