Chicken and Rice Casserole
Enjoy this easy, cheesy casserole made with chicken, rice, cream soup, garlic, herbs, and melty cheese.
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Servings: 8
Ingredients
- 3 cups cooked shredded chicken
- 3 cups cooked long grain white rice
- 1/2 cup butter room temperature
- 8 oz cream cheese room temperature
- 10.5 oz can cream of chicken soup
- 3 cloves garlic minced
- 0.7 oz packet Italian dressing mix
- 1 cup chicken broth
- 2 cups shredded Colby Jack cheese divided
- Salt and pepper to taste
- Chopped parsley for garnish optional
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking dish with nonstick cooking spray.
- In a microwave-safe bowl, soften butter and cream cheese for 20-30 seconds. Whisk until completely smooth.
- In a large bowl, mix together chicken, rice, softened butter and cream cheese mixture, soup, garlic, Italian dressing mix, chicken broth, 1 cup shredded cheese, salt, and pepper until well combined.
- Transfer chicken and rice mixture to prepared baking dish. Top with remaining 1 cup shredded cheese.
- Cover tightly with aluminum foil. Bake for 25 minutes until hot and bubbling.
- Remove foil and let sit 5 minutes before serving. Garnish with parsley if desired.
Storage:
- Refrigerate leftovers up to 4 days. Reheat leftovers in microwave or oven until hot. Casserole can be frozen up to 3 months.