Angel Chicken Rice 🍗🍚
Ingredients:
3 cups cooked chicken, diced or shredded
3 cups cooked rice
½ cup butter, cubed and softened
8 oz cream cheese, cubed and softened
10.5 oz can cream of chicken soup
3 cloves garlic, minced
0.7 oz packet Italian dressing mix
1 cup chicken stock
2 cups shredded Colby Jack cheese, divided
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a microwave-safe bowl, soften the butter and cream cheese by microwaving for 20-30 seconds. Whisk until smooth.
In a large mixing bowl, combine the cooked chicken, cooked rice, softened butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded Colby Jack cheese. Mix thoroughly. Season with salt and pepper to taste.
Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining shredded cheese.
Cover the dish with aluminum foil and bake for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
Remove from oven and let it rest for about 5 minutes. Garnish with fresh parsley before serving.
Notes:
For added texture, sprinkle crushed crackers or breadcrumbs mixed with a bit of melted butter on top before baking.
Feel free to incorporate vegetables like peas or broccoli for extra nutrition.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 6
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