Description
A comforting and cheesy chicken and rice casserole featuring tender shredded chicken, creamy cheese sauce, and a flavorful blend of garlic, Italian dressing mix, and chicken stock. This easy-to-make baked dish is perfect for a satisfying family meal.
Ingredients
Scale
Chicken and Rice Mixture
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked rice
- ½ cup butter, room temperature and cubed
- 8 ounces cream cheese, room temperature and cubed
- 10.5 ounces cream of chicken soup
- 3 cloves garlic, minced
- 0.7 ounce Italian dressing mix (such as Good Seasons)
- 1 cup chicken stock
- Salt and pepper to taste
Cheese and Garnish
- 2 cups shredded Colby Jack cheese, divided
- Fresh parsley, for garnish
Instructions
- Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit. Generously spray a 9×13 inch casserole dish with cooking spray to prevent sticking.
- Soften Cream Cheese and Butter: Place the cream cheese and butter in a microwave-safe bowl and microwave for 20-30 seconds, just until softened. Whisk together until smooth and creamy to form the base of your sauce.
- Combine Ingredients: In a large mixing bowl, add the cooked chicken, cooked rice, softened cream cheese and butter mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded Colby Jack cheese, salt, and pepper. Stir thoroughly until all ingredients are well incorporated and evenly mixed.
- Assemble Casserole: Transfer the combined chicken and rice mixture into the prepared casserole dish, spreading it out evenly.
- Top with Cheese: Sprinkle the remaining shredded Colby Jack cheese evenly on top of the casserole.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20-25 minutes. The casserole is done when the cheese on top is melted and bubbly and the dish is heated through.
- Cool and Garnish: Remove the casserole from the oven and let it cool uncovered for about 5 minutes. Garnish with freshly chopped parsley to add a burst of color and freshness.
- Serve: Dish out generous servings and enjoy this creamy, cheesy chicken and rice casserole warm.
Notes
- You can substitute cooked white rice with brown rice or a rice blend for a nuttier flavor and added fiber.
- Using freshly shredded cheese will melt better than pre-shredded, which often contains anti-caking agents.
- If you prefer a thicker casserole, reduce the chicken stock slightly or increase the cheese amount.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For an extra crispy top, remove the foil during the last 5 minutes of baking to brown the cheese.
