Chicken and Rice Casserole

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

8 ounces Cream Cheese (softened and cubed)

1/2 Cup Butter (softened and cubed)

3 Cups Cooked Chicken (diced or shredded (I use rotisserie from Costco)

3 Cups Cooked Rice (I use 1/3 wild rice and the rest white rice.)

1 ¼ Cup Cream of Chicken Soup

3 Cloves Garlic (minced)

0.7 ounce Good Seasons Dry Italian Dressing Mix

1 Cup Chicken Broth

2 ½ Cups Colby Jack Cheese (shredded, divided)

Salt and Pepper (to taste)

Fresh Parsley

Directions

Preheat the oven to 350 degrees F and generously spray a 9×13” casserole dish with cooking spray.

Whisk the cream cheese and butter together until smooth.

In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.

Transfer the chicken and rice mixture into the prepared casserole dish.

Top with the remaining shredded cheese. Spray foil with nonstick spray and gently cover the dish.

Bake in the preheated oven for about 25 minutes, removing the foil halfway through baking.

Remove from oven, and allow the casserole to cool for 5 minutes. Garnish with fresh parsley, and enjoy.

Nutrition

• Serving Size: 1 cup
• Calories: 375 kcal
• Total Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Cholesterol: 93 mg
• Sodium: 646 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2 g
• Protein: 18 g