Creamy Chicken Rice (Print Version)
# Ingredients:
01 -
3 cups cooked and shredded chicken.
02 -
3 cups cooked white rice.
03 -
1/2 cup softened butter, cut in cubes.
04 -
8 ounces softened cream cheese, cut in cubes.
05 -
1 can (10.5 oz) cream of chicken soup.
06 -
3 cloves minced fresh garlic.
07 -
1 packet (0.7 oz) Italian dressing seasoning.
08 -
1 cup chicken broth.
09 -
2 cups shredded Colby Jack cheese.
10 -
Salt and black pepper to taste.
11 -
Fresh chopped parsley for garnish.
# Instructions:
01 -
Heat your oven to 350°F. Coat a 9x13 inch baking dish with cooking spray.
02 -
Put cream cheese and butter in a bowl and warm in the microwave for 20-30 seconds until soft. Mix until smooth.
03 -
In a big bowl, combine chicken, rice, the cream cheese mixture, soup, garlic, seasoning packet, broth, and half the cheese. Add salt and pepper.
04 -
Put the mixture in your baking dish and top with the rest of the cheese.
05 -
Cover with foil and bake about 25 minutes until bubbly and cheese melts. Let rest 5 minutes after baking.
06 -
Top with fresh parsley before serving.
# Notes:
01 -
Rotisserie chicken works great for quick prep.
02 -
Cook rice ahead of time.
03 -
Make sure cream cheese and butter are room temperature.
04 -
Can add vegetables like peas or mushrooms.