Easy Chicken Bake (Print Version)
# Ingredients:
01 -
3 cups of shredded, pre-cooked chicken.
02 -
3 cups of cooked rice, preferably white.
03 -
8 ounces of cream cheese, softened and diced.
04 -
1/2 cup of butter, cubed and soft to the touch.
05 -
1 can (10.5 oz) of cream of chicken soup.
06 -
1 packet (0.7 oz) of Italian salad dressing mix.
07 -
3 minced cloves of fresh garlic.
08 -
2 cups of shredded Colby Jack cheese.
09 -
1 cup of chicken broth.
10 -
Salt and pepper, adjust as needed.
11 -
Chopped parsley for a fresh touch on top.
# Instructions:
01 -
Turn the oven on to 350°F. Spray cooking spray on a 9x13 inch dish to keep everything from sticking.
02 -
Microwave butter and cream cheese for 20-30 seconds until softened, then stir until creamy.
03 -
Mix together the chicken, cooked rice, garlic, seasoning mix, softened cream cheese and butter, soup, chicken broth, and half the cheese. Sprinkle in some salt and pepper, too.
04 -
Spread the mixture into your dish. Sprinkle the remaining shredded cheese over the top.
05 -
Wrap the dish with foil and let it bake for roughly 25 minutes. Remove and let cool for 5 minutes before digging in.
06 -
Sprinkle chopped parsley on top just before serving.
# Notes:
01 -
Rotisserie chicken can save a lot of time.
02 -
Make sure you cook the rice first.
03 -
Let the butter and cream cheese reach room temp for easy mixing.
04 -
Feel free to add veggies like mushrooms or peas for variety.