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Chicken and Rice Casserole

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Enjoy this easy, cheesy casserole made with chicken, rice, cream soup, garlic, herbs, and melty cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Chicken
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with nonstick cooking spray.
  2. In a microwave-safe bowl, soften butter and cream cheese for 20-30 seconds. Whisk until completely smooth.
  3. 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.
  4. Transfer chicken and rice mixture to prepared baking dish. Top with remaining 1 cup shredded cheese.
  5. Cover tightly with aluminum foil. Bake for 25 minutes until hot and bubbling.
  6. Remove foil and let sit 5 minutes before serving. Garnish with parsley if desired.
Storage:
  1. Refrigerate leftovers up to 4 days. Reheat leftovers in microwave or oven until hot. Casserole can be frozen up to 3 months.

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