Heavenly Chicken with Angel Rice (Print version)
Creamy baked chicken and rice casserole with Italian herbs, cream cheese, and a golden cheesy topping.
# Ingredients:
Casserole
01 -
3 cups cooked chicken, shredded (about 1 rotisserie chicken)
02 -
3 cups cooked long-grain white rice (from about 1 cup uncooked)
03 -
1 (10.5 oz / 298 g) can cream of chicken condensed soup
04 -
8 oz (225 g) cream cheese, softened
05 -
6 tablespoons salted butter, divided and melted
06 -
1 (0.7 oz) packet zesty Italian salad dressing mix
07 -
2 cloves garlic, minced
08 -
2 cups (200 g) shredded colby-jack cheese, divided
09 -
4 green onions, thinly sliced, divided
10 -
Salt and black pepper to taste
11 -
1/2 cup (60 g) crushed buttery crackers (optional)
# Instructions:
01 -
Heat the oven to 375°F (190°C). Grease a 9 by 13-inch baking dish.
02 -
In a large bowl, stir the softened cream cheese with 4 tablespoons melted butter until smooth. Mix in the condensed soup, Italian dressing mix, and minced garlic.
03 -
Add the shredded chicken, cooked rice, 1 1/2 cups of the cheese, and most of the green onions. Season lightly with salt and pepper. Stir until evenly coated.
04 -
Spread the mixture into the prepared dish. Sprinkle the remaining cheese on top. If using crackers, toss them with the remaining 2 tablespoons melted butter and scatter over the cheese.
05 -
Cover tightly with aluminum foil and bake for 25 minutes until hot throughout.
06 -
Remove the foil and bake 10 to 15 minutes more until the topping is golden and the edges bubble. Let rest 5 minutes, garnish with the remaining green onions, and serve.
# Good to know:
01 -
Let the casserole rest 5 minutes before serving so the sauce sets.
02 -
Use full-fat cream cheese for the smoothest sauce.