Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups cooked long-grain white rice
- 1 (10 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 4 oz cream cheese, softened
- 1 packet dry Italian-style seasoning mix (about 1 oz)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1 tablespoon melted butter
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread the cooked rice evenly across the bottom of the dish. Layer the shredded chicken over the rice.
- In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, cream cheese, Italian seasoning, garlic powder, and black pepper until smooth.
- Pour the creamy mixture evenly over the chicken and rice.
- Sprinkle Parmesan and shredded mozzarella over the top.
- Drizzle the melted butter across the cheese layer.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil and continue baking for 15–20 minutes, until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- You can use rotisserie chicken for convenience.
- Swap mozzarella with Monterey Jack for a slightly sharper flavor.
- Add steamed broccoli or peas for a veggie boost.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American