Chicken and Rice Casserole

• 份量: 12 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

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

步驟

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.

營養

• 每份大小: 1 cup
• 卡路里: 375 kcal
• 總脂肪: 26 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0.3 g
• 膽固醇: 93 mg
• 鈉: 646 mg
• 總碳水化合物: 17 g
• 膳食纖維: 0.4 g
• 總糖: 2 g
• 蛋白質: 18 g