Ingredients:
– 3 cups cooked rice
– 3 cups cooked chicken, diced or shredded
– 8 ounces cream cheese, room temperature and cubed
– 1 cup chicken stock
– 0.7 ounce Italian dressing mix (I used Good Seasons)
– 3 cloves garlic, minced
– 2 cups shredded Colby Jack cheese, divided
– 10.5 ounces cream of chicken soup
– 1 cup butter, room temperature and cubed
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Preheat your oven to 350 degrees F and generously spray a 9×13-inch casserole dish with cooking spray.
2. In a microwave-safe bowl, microwave the cream cheese and butter for 20-30 seconds until softened. Give it a whisk until smooth and creamy.
3. In a large mixing bowl, combine the cooked chicken, rice, cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and a sprinkle of salt and pepper. Mix everything until well combined.
4. Pour the chicken and rice mixture into the prepared casserole dish, spreading it evenly.
5. Sprinkle the remaining shredded cheese on top for extra cheesy goodness.
6. Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese has melted and the casserole is bubbling.
7. Once done, take it out of the oven and let it cool for about 5 minutes. Remove the foil.
8. Garnish with fresh parsley, and dig in!
Nutritional Information:
This delightful casserole serves 8 and contains approximately 548 kcal per serving. It’s packed with protein and makes for a satisfying meal.
Time: Preparation time: 10 minutes | Cooking time: 25 minutes
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