Creamy Chicken and Rice Casserole
A comforting and creamy casserole dish with succulent shredded chicken, rice, and gooey cheese, perfect for family gatherings or cozy dinners.
Ingredients
Main ingredients
- 1 cup cooked chicken, shredded
- 2 cups cooked rice
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 can cream of chicken soup
- 2 cloves garlic, minced
- 1 packet Good Seasons Dry Italian dressing mix
- 1 cup chicken broth
- 2 cups shredded Colby Jack cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch casserole dish with cooking spray to prevent sticking.
- In a mixing bowl, whisk together the softened cream cheese and butter until smooth.
- In a large bowl, combine the cooked chicken, rice, cream cheese-butter mixture, cream of chicken soup, minced garlic, dressing mix, chicken broth, and half of the cheese. Season with salt and pepper to taste, and mix until everything is well combined.
- Transfer the mixture to the prepared casserole dish, spreading it evenly.
- Sprinkle the remaining cheese on top.
- Cover the dish with foil sprayed with nonstick spray and bake for 25 minutes. Remove the foil halfway through.
- Let it cool for about 5 minutes before garnishing with fresh parsley and serving.
Notes
Leftover chicken can be used for convenience. This casserole can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.