Dump-and-Bake Chicken Casserole

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

1 1/2 cups uncooked long-grain white rice

3 cups (about 1 pound) shredded cooked chicken

2 (14.75-ounce) cans creamed corn

1 (16-ounce) jar or bag table-cut kimchi or sauerkraut, undrained

2 cups chicken broth

2 cups (8 ounces) shredded low-moisture mozzarella cheese, divided

1 teaspoon kosher salt

Red pepper flakes, for serving, optional

Directions

Preheat the oven to 375°F.

Assemble the casserole: In a 9x13-inch baking dish, stir together the rice, chicken, creamed corn, kimchi or sauerkraut with its juices, the broth, 1 cup of the cheese, and the salt. Cover tightly with aluminum foil.

Bake: Bake until the rice is tender and the liquid is absorbed, 60 to 90 minutes, stirring halfway through. Be sure to re-cover the dish tightly with foil after stirring. If the rice is cooked but the casserole still looks a little soupy, uncover and bake for a few extra minutes until the excess liquid evaporates.

Broil: Remove the casserole from the oven and switch it to broil on high. Remove the foil, sprinkle with the remaining 1 cup cheese, and broil until melted and spotty golden brown, 3 to 5 minutes. Every broiler is different, so watch the casserole carefully to avoid burning.

Serve: Allow the casserole to cool for 10 to 15 minutes. Sprinkle with red pepper flakes, if using, and serve. Leftovers can be stored in the casserole dish, covered, or in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 305 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 64 mg
• Sodium: 1152 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 20 g