Ingredients
2 cups cooked white rice
2 cups shredded cooked chicken
3 tablespoons butter
3 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 teaspoon dried parsley
Salt and pepper to taste
Instructions
Sauté the Garlic:
In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.
Mix the Ingredients:
In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed garlic-butter mixture, cream of chicken soup, and chicken broth. Stir until well incorporated. Add half of the shredded mozzarella cheese, dried parsley, and season with salt and pepper to taste.
Prepare for Baking:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the chicken and rice mixture evenly in the dish. Top with the remaining mozzarella cheese.
Bake:
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden-brown on top.
Notes
For extra creaminess, you can combine cream of chicken soup with cream of mushroom soup. Stir in a few tablespoons of cream cheese or sour cream for added richness.
Add more flavor by incorporating a teaspoon of dried thyme, oregano, or a pinch of paprika.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main course
