Ingredients
Scale
- 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
- Melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Combine rice, chicken, garlic-butter mixture, soup, broth, half the cheese, parsley, salt, and pepper in a bowl.
- Preheat oven to 375°F (190°C). Spread mixture in a greased 9×13-inch baking dish. Top with remaining cheese.
- Bake for 20–25 minutes, until bubbly and cheese is golden-brown.
Notes
- Store leftovers in the fridge for up to 3 days.
- Ensure chicken is fully cooked before adding to the casserole.
- Use freshly shredded cheese for better melting.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg